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.
1largeCauliflower– cut into florets (about 1 pound florets)
1Lemon– juice and zest
2TBSFresh Parsley– minced
Pepper, to taste
1poundSkinless Boneless Chicken Breasts– lightly pounded with meat mallet to be uniform in size and quick brined*
¼tspCrushed Red Pepper Flakes
1heaping TBSFresh Parsley Leaves– chopped
FOR THE BOWLS:
½CupDates– pitted and chopped
½CupFeta 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.
*Optional Quick Brine the Chicken: Fill a large bowl with 2 quarts of warm water and stir in 2 tablespoons kosher salt. Add the chicken breasts and allow to brine for 15 minutes. Remove chicken from brine, rinse and pat dry. *Alternatively use a cheese grater to grate cauliflower*Nutritional Information includes everything except optional Naan.