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Chicken, dukkah & cauliflower couscous
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500g pack chicken breast fillets
2 cloves garlic, crushed
1 tbsp Cooks’ Ingredients Dukkah
Spray olive oil (x 6 sprays)
200g cherry tomatoes on the vine, divided into 4 sprigs
1 essential Waitrose Cauliflower
200g tub Waitrose 1 Fat Free Natural Strained Greek Yogurt
1 tsp tahini
Rocket leaves, to serve
1. Preheat the oven to 220°C, gas mark 7. Slash each chicken breast 3 or 4 times, then place in a large bowl. Finely grate over the zest from 1 lemon; add the juice, half the garlic, the dukkah and seasoning. Toss well to coat.
2. Spray a roasting tin with oil; arrange the chicken on it. Spray the top and roast for 15-20 minutes, until cooked through and the juices run clear. Add the tomatoes for the last 5 minutes of cooking.
3. Meanwhile, remove the leaves from the cauliflower. Quarter, remove core and roughly chop florets. Pulse in a food processor until it resembles couscous. Place in a roasting tin; cook in the oven for 10 minutes, stirring halfway through. Season.
4. Cut the other lemon into 6 wedges. Mix the yogurt, tahini, juice from 2 lemon wedges and remaining garlic. Season. Cut the chicken into thick slices, spoon over the cooking juices. Scatter with rocket. Serve with couscous, roasted tomatoes, tahini dressing and lemon wedges.
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Typical values per serving:
This recipe was first published in January 2017.