Moroccan Chicken Couscous

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. Not part of the medifast/TSFL program.