Pearl couscous and cauliflower salad with spiced chicken

Try this delicious chicken salad made with pearl couscous and roasted cauliflower.

Recipe «Pearl couscous and cauliflower salad with spiced chicken» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 medium cauliflower, cut into florets, 1 tbsp olive oil, 2 tbsp Moroccan spice mix, 3/4 cup pearl couscous, 1 1/2 cups salt-reduced chicken stock , 2 Coles RSPCA Approved chicken breast fillets, 2/3 cup Greek-style yoghurt, 1 cup fresh mint leaves , 1 1/2 tbsp lemon juice, 400g can chickpeas, rinsed, drained, 1/2 cup Sicilian green olives, pitted, halved, 1/2 cup flat-leaf parsley leaves, 60g pkt Coles Brand Australian baby rocket, 1/4 cup flaked almonds, toasted.

Ingredients:

• 1 medium cauliflower, cut into florets 
• 1 tbsp olive oil 
• 2 tbsp Moroccan spice mix 
• 3/4 cup pearl couscous 
• 1 1/2 cups salt-reduced chicken stock 
• 2 Coles RSPCA Approved chicken breast fillets 
• 2/3 cup Greek-style yoghurt 
• 1 cup fresh mint leaves 
• 1 1/2 tbsp lemon juice 
• 400g can chickpeas, rinsed, drained 
• 1/2 cup Sicilian green olives, pitted, halved 
• 1/2 cup flat-leaf parsley leaves 
• 60g pkt Coles Brand Australian baby rocket 
• 1/4 cup flaked almonds, toasted 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Place the cauliflower in a large bowl. Drizzle with 1 tsp of the oil and sprinkle with 2 teaspoon of the spice mix. Toss to combine. Arrange over the lined tray. Bake, turning occasionally, for 30 mins or until lightly golden and tender. Set aside to cool.
2. Meanwhile, heat 1 teaspoon of the remaining oil in a medium saucepan over medium heat. Add 2 teaspoon of the remaining spice mix and cook for 30 seconds or until fragrant. Add the couscous and stir to combine. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 10 mins or until couscous is tender and almost all the liquid is absorbed. Set aside, covered, for 10 mins to rest.
3. Sprinkle the chicken with the remaining seasoning. Heat 1 teaspoon of the remaining oil in a large frying pan over high heat. Cook the chicken for 5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
4. Process the yoghurt, 1/4 cup of the mint and 2 teaspoons of the lemon juice in a food processor until smooth.
5. Place the cauliflower, couscous, chickpeas, olives, parsley, rocket and remaining mint and lemon juice in a large bowl. Toss to combine. Divide among serving plates. Thickly slice chicken and arrange over salad. Drizzle with dressing and sprinkle with almonds.