Moroccan Chicken & Cauliflower Couscous Bowls

Nutritional Highlights

Cauliflower serves as a substitute for the couscous in this recipe, adding extra vitamins and minerals and decreasing the calories of the dish.

Servings: 4

Preheat oven to 425F.
Line a baking sheet with parchment paper.
Prepare the chicken: In a small bowl, combine the harissa paste and cinnamon. Rub mixture all over chicken tenders and transfer to prepared baking sheet. Bake for 20-25 minutes, or until chicken reaches internal temperature of 165F. Remove from oven and let rest 5 minutes.
Make the dressing: In a small bowl, whisk together the dressing ingredients, adding water as needed to reach desired consistency. Set aside in refrigerator.
Prepare the couscous: Place cauliflower, in batches, in the food processor and pulse until finely chopped and resembles couscous, being careful not to over-process the cauliflower into mush.
Cook the couscous: Heat oil in a large saute pan over medium heat. Add cauliflower couscous to the pan. Cook, stirring frequently, until the couscous turns light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly. Add in remaining couscous ingredients and stir to combine. Taste and adjust seasonings as desired, then toss with dates and almonds.
Assemble the bowls: Transfer couscous to serving bowls and top with cooked chicken, feta, and mint. Drizzle bowls with tahini dressing.

1 lb boneless skinless chicken breast tenders

2 Tbsp red harissa paste

1/4 tsp ground cinnamon

1/4 cup plain, non-fat Greek yogurt

2 Tbsp tahini

1 clove garlic, minced

1 Tbsp fresh parsley, chopped

1/4 tsp ground cumin

1/4 tsp paprika

Zest and juice of 1/2 a lemon

1/4 tsp salt

2 Tbsp water, for thinning

1 large head cauliflower, cut into florets

2 Tbsp olive oil

1 clove garlic, minced

Juice and zest of 1 lemon

2 Tbsp fresh parsley, finely chopped

1 tsp Za'atar

1/2 tsp ground cumin

1/4 tsp kosher salt

Ground pepper, to taste

1/4 cup diced shallot

1/2 cup dates, pitted and chopped

1/3 cup crumbled feta cheese

Toppings: Fresh mint, chopped 1/4 cup sliced almonds