By using cauliflower couscous instead of traditional couscous, we vary the nutrients provided by these bowls and reduce the total calories of the dish. Cauliflower is a member of the cruciferous vegetable family. Cruciferous vegetables provide so many health benefits thanks to their abundant phytonutrient content. Phytonutrients reduce inflammation within the body and help prevent chronic diseases like cancer and heart disease.
While the ingredient list for this recipe may seem daunting, most of the items on the list are spices and things that you likely already have in your kitchen! One of the beauties of the Mediterranean Diet is that most meals are made with very basic ingredients yet the addition of spices and herbs really boosts the flavor profile.
Cauliflower is a member of the cruciferous vegetable family. Cruciferous vegetables provide so many health benefits thanks to their abundant phytonutrient content. Phytonutrients reduce inflammation within the body and help prevent chronic diseases like cancer and heart disease.
Nutritional HighlightsCauliflower serves as a substitute for the couscous in this recipe, adding extra vitamins and minerals and decreasing the calories of the dish.
Moroccan Chicken & Cauliflower Couscous Bowls
- 1 pound boneless skinless chicken breast tenders
- 2 tablespoons red harissa paste
- 1/4 teaspoon ground cinnamon
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons tahini
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Zest and juice of 1/2 a lemon
- 1/4 teaspoon salt
- 2 tablespoons water for thinning
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 clove garlic minced
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon Za'atar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- Ground pepper to taste
- 1/4 cup diced shallot
- 1/2 cup dates pitted and chopped
- 1/3 cup crumbled feta cheese
- Fresh mint chopped
- 1/4 cup sliced almonds
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the harissa paste and cinnamon. Rub mixture all over chicken tenders and transfer to a prepared baking sheet. Bake until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes. Remove from oven and let rest 5 minutes.
- Whisk together the dressing ingredients in a small bowl, adding water as needed to reach desired consistency. Set aside in the refrigerator.
- Place cauliflower, in batches, in a food processor and pulse until finely chopped and resembles couscous, being careful not to over-process the cauliflower into mush.
- Heat oil in a large sauté pan over medium heat. Add cauliflower couscous to the pan. Cook, stirring frequently, until the couscous turns light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly. Add in remaining couscous ingredients and stir to combine. Taste and adjust seasonings as desired, then toss with dates and almonds.
Assemble the bowls:
- Transfer couscous to serving bowls and top with cooked chicken, feta, and mint. Drizzle bowls with tahini dressing.