Moroccan Couscous with Chicken
Healthy and delicious - This Chicken with Moroccan Couscous Salad features savory, Moroccan spiced chicken breast, fluffy cauliflower couscous, salty pistachios, pungent feta cheese, sweet dates and a creamy-dreamy tahini dressing.
Equipment
- 1 Baking Dish (for cooking chicken)
- 1 Food Processor (for making cauliflower rice)
- 1 skillet (for cooking cauliflower couscous)
Ingredients
COUSCOUS
- 1 large Cauliflower – cut into florets (about 14-16 ounces florets)(SEE NOTES)
- 2 TBS Olive Oil
- 1 Clove Garlic – minced
- 1 tsp Za’atar
- ½ tsp Cumin
- Kosher Salt and Ground Black Pepper
- 1 Lemon – juice and zest
- 2 TBS Fresh Parsley – minced; plus more for garnish
CHICKEN
- 1 pound Boneless Skinless Chicken Breasts – lightly pounded with meat mallet to be uniform in size and quick brined (SEE NOTES)
- 2 TBS Olive Oil
- 2 Cloves Garlic – minced
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Ground Ginger
- ¼ tsp Ground Cinnamon
- ¼ tsp Crushed Red Pepper Flakes
DRESSING
- ½ Cup Greek Yogurt
- 2 TBS Tahini paste
- 1 cloves Garlic – minced
- 1 TBS Lemon Juice
- 1 heaping TBS Fresh Parsley Leaves – chopped
- ¼ tsp Ground Cumin
- ¼ tsp Paprika
- ¼ tsp Kosher Salt
COUSCOUS SALAD
- ½ Cup Dates – pitted and chopped
- 1/3 Cup Pistachios - shelled
- ½ Cup Feta Cheese - crumbled
- Naan – toasted, for serving
Instructions
- Preheat Oven: Spray a large baking dish with non-stick cooking spray and set aside. Preheat oven to 425 degrees F.
- Prepare the Couscous: Working in batches, add the cauliflower florets to the food processor. Pulse until the cauliflower is finely chopped and resembles couscous. (Tip: Be careful not to over process the cauliflower into mush. SEE NOTES)
- Make the Dressing: Whisk all ingredients together in a small bowl. Set aside in refrigerator.
- Meanwhile season chicken breasts: In a small bowl, combine the garlic, cumin, paprika, ginger, cinnamon and red pepper flakes. Stir in the olive oil. When chicken is done brining, rub mixture all over chicken breasts and transfer to prepared baking dish.
- Bake Moroccan Chicken: Transfer the chicken breasts to the oven and 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 season with the za'atar, cumin, 1/2 teaspoon of salt and a generous pinch of black pepper. Cook, stirring, until fragrant, about 30 seconds – 1 minute. Remove from heat and stir in the lemon juice, lemon zest and parsley.
- Make Couscous Salad: Add the dates and pistachios to the couscous and toss to combine. Taste the couscous salad and adjust for seasoning.
- Assemble the Couscous Dinner Bowls: Transfer the couscous to serving bowls and top with chicken, feta, and fresh herbs. Serve with naan bread and lemon wedges for a complete couscous meal. Enjoy!
Notes
- Cauliflower: To save time use packaged riced cauliflower in this recipe! You'll need about 14-16 ounces of cauliflower rice.
- Quick brining the chicken breasts is completely optional; however, it DOES result in more tender, succulent chicken.
- To 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
- To 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.
Nutrition
Calories: 543kcal Carbohydrates: 35g Protein: 38g Fat: 30g Saturated Fat: 6g Cholesterol: 90mg Sodium: 856mg Potassium: 1424mg Fiber: 8g Sugar: 18g Vitamin A: 690IU Vitamin C: 123mg Calcium: 217mg Iron: 3.3mg