These healthy scrumptious bowls are packed with savory, Moroccan spiced tender chicken breast, fluffy cauliflower couscous, salty pistachios, pungent feta cheese, sweet dates and finished with a creamy yogurt-tahini dressing.Well hello internet friends! How’s the first week of March treating you? It has been absolutely gorgeous here in N to the C. Birds chirping, sun shining, deer prancing through our back yard. I am getting all sorts of excited to experience my first spring living in the ‘first in flight’ state.
If you follow this blog, you probably have already assumed I would be sharing chicken, breakfast or a bowl dish with you today. And you would have presumed correctly, because today you are getting a two-fer. Both chicken and a bowl.
But, before we discuss this dish, I want to ask you a question. Do you quick brine your chicken breasts before baking? Please tell me you just shook your head yes. If your answer was no, I am going to kindly demand you correct that. Stat.
15 minutes is all it takes and the end result is totally worth it. We are talking the difference between dry, rubbery chicken and tender, juicy chicken. In a matter of just minutes. It’s a must. Trust me. Or don’t, and do it for yourself. See how right I am. 😉 So these Moroccan bowls, they have 4 different components, and while each is delicious on its own, this is definitely a ‘sum is greater than its parts’ type of food sitch.
The chicken is coated with warm, mellow, earthy Moroccan spices and since you quick brined it, it is succulent and super tender. Basically it’s clucking delish.
The cauliflower couscous is light, fluffy, healthy and a delicious way to sneak more vegetables into your diet. For real, I am pretty obsessed with cauliflower in general because of its versatility (read: I always have a head of it in my refrigerator), but turning it into couscous is my new thang. I’ve been making cauliflower rice and mash for years, but for some reason it took me a hot minute to use it for couscous. Don’t be like me. Make cauliflower couscous immediately and prepare to shovel it on repeat into your pie hole. The accompanying dressing to these bowls full of yum is creamy, lemony, smooth and a hint nutty. Like every other dressing or sauce on this blog, it is finger licking good and I highly recommend bathing in it. 😉
While the chicken, couscous and dressing in these bowls all rock the hiz-zouse, it’s the toppings that make this bowl off the charts delicious. Salty, crunchy pistachios; funky, cheesy feta; sensational, sweet dates and herbaceous, fresh parsley finish these bowls off in a big way. And while I did put measurements for the toppings in the recipe below, I highly suggest you double the amounts of each.
Because toppings are what makes the world go round. <– True story. Time to stop reading and start cooking. Get your tookis into the kitchen and prepare these Moroccan Chicken Cauliflower Couscous Bowls. I know you are going to love them as much as we do! Until next week friends – Cheers, to marvelous Moroccan bowls full of flava all up in your face. 😉
- 1 large Cauliflower – cut into florets (about 1 pound florets)
- 2 TBS Olive Oil
- 1 Clove of Garlic – minced
- 1 Lemon – juice and zest
- 2 TBS Fresh Parsley – minced
- 1 tsp Za’atar
- ½ tsp Cumin
- ½ tsp Salt
- Pepper, to taste
- 1 # Skinless Boneless Chicken Breasts – lightly pounded with meat mallet to be uniform in size and quick brined*
- 2 TBS Olive Oil
- 2 Cloves of Garlic – minced
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Ground Ginger
- ¼ tsp Ground Cinnamon
- ¼ tsp Crushed Red Pepper Flakes
- ½ Cup Greek Yogurt
- 2 TBS Tahini paste
- 1 cloves of Garlic – minced
- 1 TBS Lemon Juice
- 1 heaping TBS Fresh Parsley Leaves – chopped
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp Salt
- ½ Cup Dates – pitted and chopped
- ⅓ Cup Pistachios - shelled
- ½ Cup Feta Cheese - crumbled
- Fresh Parley - chopped
- Naan – toasted, for serving
- Spray a large baking dish with non-stick cooking spray and set aside. Preheat oven to 425 degrees F.
- Prepare the Couscous: Place the cauliflower, in batches, into the food processor and pulse until finely chopped and resembles couscous.* Be careful not to over process the cauliflower into mush.
- Make the Dressing: Whisk all ingredients together in a small bowl. Set aside in refrigerator.
- Meanwhile, in a small bowl combine garlic, cumin, paprika, ginger, cinnamon and red pepper flakes. Stir in olive oil. When chicken is done brining, rub mixture all over chicken breasts and transfer to prepared baking dish.
- Bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165 degrees F). Remove from oven and let rest 5 minutes. Slice chicken if desired.
- While Chicken is cooking, cook the couscous: Heat oil in a large sauté pan over medium heat. Add the cauliflower couscous to the pan. Cook, stirring frequently until the couscous turns light golden in color, about 7 minutes. Add in the garlic and cook until fragrant, about 30 seconds – 1 minute. Remove from heat and allow to cool slightly. Add in the remaining ingredients and stir to combine. Taste and adjust for seasoning with salt and pepper. Set aside and allow the flavors to marry.
- Assemble the bowls: Toss the couscous with dates and pistachios. Transfer couscous to serving bowls and top with chicken, feta, and parsley. Serve with naan and lemon wedges.
*Alternatively use a cheese grater to grate cauliflower
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