zoom Chicken, dukkah & cauliflower couscous

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    Chicken, dukkah & cauliflower couscous

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    Chicken, dukkah & cauliflower couscous

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes

    Serves: 4


    500g pack chicken breast fillets
    2 lemons
    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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