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Saturday, 14 January 2017

Cauliflower Couscous With Moroccan Chicken...

Cauliflower Couscous With Moroccan Chicken.

Product: Pyrex Cook & Go

Portions: 2

  • 1 cauliflower cut into large chunks
  • 1 clove of garlic minced
  • 1 clove of ginger minced
  • 0.5tsp cumin seeds
  • 1 tbl olive oil
  • 30g raisins soaked to soften
  • 5 dried apricots soaked to soften
  • 20g coriander leaf chopped
  • Salt and lemon juice
  • Pomegranate seeds

For the chicken:
  •  2 skinless chicken breasts
  •  1 tsp salt
  •  1 tbl olive oil
  • 2 tsp ras el hanout
  • 1 tbl runny honey


1. Marinate chicken with salt, olive oil and ras el hanout for at least 30 mins.

2. Pan fry the chicken on a moderate heat for 5 mins each side. Drizzle over the honey and spoon over the juices until cooked through.

3. Pulse the cauliflower in a food processor to make couscous sized grains.

4. In a large pan or wok heat the oil then toast the garlic, ginger and cumin.

5. Add the cauliflower couscous, stir fry at a high heat for one minute.

6. Remove from the heat, add raisins, apricots and lemon juice.

7. When cooled top with chopped coriander leafs and pomegranate seeds.

Tip: Leave the chicken out to create a perfect vegetarian option.

Recipe c/o Pyrex.


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