Moroccan chicken with cauliflower tabouli

Moroccan chicken with cauliflower tabouli
moroccan chicken with cauliflower tabbouli
Moroccan chicken with cauliflower tabouli

0:15 Prep | 0:15 Cook | 4 Servings | Easy

This delicious dinner idea is perfect for nights when you just want quick-and-easy.


2 large Coles RSPCA Approved Australian Chicken Breast Fillets, halved crossways
1 tbs Moroccan seasoning
2 tbs olive oil
1 medium cauliflower, leaves removed, coarsely chopped
1 cup chopped flat-leaf parsley
1/2 cup chopped mint
1 cup (160g) pomegranate seeds
1/2 cup (50g) walnuts, toasted, coarsely chopped
2 radishes, thinly sliced
1/3 cup (80ml) lemon juice
1 cup (280g) Greek-style yoghurt
1 1/2 tbs tahini


Step 1 Place chicken, Moroccan seasoning and half the oil in a bowl. Toss until well combined. Heat a large non-stick frying pan over medium heat. Cook chicken for 5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil.

Step 2 Process the cauliflower in a food processor until finely chopped. Transfer to a heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain well. Transfer to a large bowl. Season well. Add the parsley, mint, pomegranate seeds, walnut, radish, half the lemon juice and the remaining oil. Toss to combine.

Step 3 Combine the yoghurt, tahini and remaining lemon juice in a small bowl.

Step 4 Slice the chicken. Divide cauliflower tabouli among serving plates. Top with chicken. Drizzle with yoghurt mixture.

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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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