Chicken, dukkah & cauliflower couscous

Name: Chicken, dukkah & cauliflower couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pack chicken breast fillets; 2 lemons; 2 cloves garlic, crushed; 1 tbsp Cooks' Ingredients Dukkah; olive oil spray (x 6 sprays); 200 g cherry tomatoes on the vine, divided into 4 sprigs; 1 essential Waitrose Cauliflower; 200 g tub No.1 Fat Free Greek Natural Strained Yogurt; 1 tsp tahini; rocket leaves, to serve

Dukkah gives the chicken a kick, while the cauliflower couscous adds texture and complements the spice.

3 out of 5 stars(1) Rate this recipe

Low fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack chicken breast fillets
2 lemons
2 cloves garlic, crushed
1 tbsp Cooks' Ingredients Dukkah
olive oil spray (x 6 sprays)
200g cherry tomatoes on the vine, divided into 4 sprigs
1 essential Waitrose Cauliflower
200g tub No.1 Fat Free Greek Natural Strained Yogurt
1 tsp tahini
rocket leaves, to serve

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe