Moroccan cauliflower “couscous” with Moroccan chicken
I love this recipe because it's super healthy, easy, and sneaks those extra vegetable servings into your diet. It's also a great option to serve at dinner parties with friends and families who have major food allergies, or are on many of today's particular diets - such as paleo, keto, vegetarian, vegan or gluten-free.
|½ cup||Almonds, chopped|
|2 tsp||Ground coriander|
|1 tsp||Chilli powder|
|½ tsp||Ground ginger|
|½ tsp||Ground cinnamon|
|1 handful||Fresh mint|
|1 handful||Fresh coriander|
|1 handful||Fresh parsley|
|1 Tbsp||Apple cider vinegar|
|400 g||Chicken thighs, skinless|
- Fry the garlic in some butter until softened. Add the almonds and lightly fry to combine. In a clean bowl, mix together all of the spices. Set aside.
- Chop your cauliflower into florets and rinse well before whizzing in a food processor – whizz until finely chopped, and of a couscous consistency. Add a few good hunks of butter to the pan with the garlic and almonds, and add the cauli couscous and one HALF of the spice mix, and fry. Keep frying until the cauliflower is slightly tender. Add more butter as desired. Stir through the lemon and apple cider vinegar.
- In the meantime, chop your chicken thighs into bite sized pieces. In a separate pan, fry your chicken pieces with the other half of the Moroccan seasoning (you can use fresh white fish, or even tofu for the vegetarian/vegan version, in place of the chicken).
- Toss the fresh herbs and feta through your cauliflower, with plenty of freshly ground salt and pepper. Dish onto plates and top with the chicken pieces. Serve immediately.