Moroccan Chicken Couscous
Morocco is one of my favorite destinations for savory and sometimes sweet meals. One of the most prominent spices I tasted while I was there was cinnamon, which could be found in my dishes like lamb or beef tagine. For a lighter dish, I wanted to share my love of Moroccan inspired cuisine utilizing chicken. Typically, these dishes are accompanied by couscous, which is made of semolina. It doesn’t have any strong flavor and can easily soak sauces similar to rice, but less fluffy By substituting couscous for grated cauliflower, you may reduce this recipe by ~150 calories per cup. So let’s start cooking this Moroccan Chicken Couscous:
Need a light and refreshing side dish with this Moroccan Chicken Couscous dish? Check out this Israeli Cauliflower Couscous Cucumber Salad with fresh mint and parsley. Enjoy and feel free to comment below what you think of this recipe.
6 oz of chicken breast
1.5 cups of grated cauliflower
1/2 tsp of paprika
1/4 tsp of cumin
1/4 tsp of cinnamon
1/8 tsp of sea salt
1/4 tsp of crushed/minced garlic
2 tsp of lemon juice
20 pistachios or 10 almonds
- Saute the chicken in a non-stick pan on medium heat for about 20-25min, until it is thoroughly cooked. Once the chicken as cooled down, then chop the chicken into small 1/4″ cubes and set aside.
- Grate the cauliflower using a cheese grater or food processor until it is the size of couscous.
- Place the grated cauliflower into a microwaveable bowl and add a wet paper towel on top before microwaving this for 1 min.
- Mix all chicken and spices/olive oil into the bowl of grated cauliflower and serve.
- To add a bit of sweetness to this recipe, add 1/8 cup of chopped cranberry to this recipe.