Cauliflower couscous with moroccan chicken

Serves: 2

You will need

1 cauliflower cut into large chunks
1 clove garlic minced
1 clove ginger minced
1/2 tsp 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

Equipment
Pyrex Cook & Go



Directions

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

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

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

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

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

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

When cooled top with chopped coriander leafs and pomegranate seeds.

Top tip
Leave the chicken out to create a perfect vegetarian option.

Recipe courtesy of Pyrex , for more information please visit www.pyrexuk.com.



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Background image: Hammonds