Moroccan chicken with cauliflower tabouli

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

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

INGREDIENTS

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

METHOD

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.