Chicken kebabs with cauliflower couscous

(2)

Main Meals (Dinners)

Serves Prep   10 min

2 Cook   10 min

This speedy meal goes from kitchen to table in 20 minutes flat, and it’s full of zesty flavour and juicy chicken.

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)

Method

Place the cauliflower florets in a food processer 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.

Help
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.

Nutrition facts per serve

Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Food units Nutrition facts

Meat & Protein 1.6

Bread & Cereals 0.9

Vegetables 1.4

Fruit 0

Dairy 0

Healthy Fats & Oils 0.2

Indulgences 0.1

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