Dinner: Serves 2
Prep time: 10 minutes
Cook time: 10 minutes
- Cauliflower, 3 cup(s)
- Couscous, raw, ¼ cup(s)
- Chicken breast, lean, raw, 350 g
- Sea salt, 1 pinch(s)
- Black pepper, ground, 1 pinch(s)
- Allspice, 1 teaspoon(s)
- Ground cumin, 1 teaspoon(s)
- Olive oil spray, 1 spray(s)
- Onion, any type, ½ medium, sliced into wedges
- Cherry tomatoes, 10 regular cherry tomato(es)
- Italian parsley, 1 cup(s)
- Lemon juice, 1 tablespoon(s)
- Honey, 1 teaspoon(s)
Place the cauliflower florets in a food processor and process until they resemble fine breadcrumbs. Set aside.
Place the cous cous in a bowl and pour over ¼ cup boiling water. Stir once then cover with plastic wrap and leave to absorb for 5 minutes. Use a fork, to separate the grains grains. Set aside.
Meanwhile, thread the chicken onto bamboo or metal skewers. Season with a pinch of salt and pepper and sprinkle with allspice and cumin to coat.
Heat a medium non-stick frying pan over medium heat. Lightly spray with olive oil spray and cook the chicken kebabs for 8-10 minutes, turning occasionally. Transfer to a plate and cover to keep warm.
Meanwhile, heat a large non-stick frying pan over medium heat. Lightly spray with olive oil spray. Add the onion and tomatoes and cook for 3-4 minutes. Add the cauliflower and a pinch of salt and pepper and cook, stirring, for 6-8 minutes or until the tomatoes have softened and the cauliflower is cooked through. Remove from the heat and stir through the cous cous, parsley, lemon juice and honey.
Divide the cauliflower mixture between serving plates and top with the chicken kebabs.