NUTTY ROASTED CAULIFLOWER WITH COUSCOUS & CHICKEN

 

Prep Time: 55 minutes

Ingredients:

  • 1 cup(s) cauliflower - fresh
  • 1 tsp(s) Olive Oil
  • 1/2 whole garlic clove(s)
  • 1/8 tsp(s) cumin seeds
  • 1 to taste salt
  • 1/3 cup(s) couscous (cooked)
  • 1/6 whole onion(s) - medium
  • 1/3 cup(s) chickpeas - tinned
  • pinch ground cumin
  • pinch pepper - black (ground)
  • 1 tbsp(s) raisins - golden
  • 90g chicken breast, cooked
  • 10 whole pistachios

 

Directions:


1. Heat the oven to 200°C. Cook couscous according to package. 

2. Place the cauliflower (broken into florets) and onion (sliced into wedges) on a baking sheet and toss with 1/2 tsp of the oil. Roast 35 to 40 minutes, or until tender. Stir occasionally. 

3. Heat the remaining 1 tablespoon oil in a large skillet and sauté the chickepeas, minced garlic, and spices. Add the raisins and chicken and cook an additional 3 to 5 minutes. 

4. In a large bowl, combine all the ingredients, including the couscous, chicken and nuts. Toss gently and serve hot or at room temperature. 

 

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