Coming in HOT with these Spicy Moroccan Chicken Kebabs and Cauliflower Israeli Cous Cous. To be honest, I REALLY didn’t feel like cooking today. I ate terrible all weekend, takeout was yelling my name, and Trader Joe’s seemed to be out of everything I needed. So, I worked with what I had in my kitchen along with some new items I’m trying from TJ’s and it’s one of the best meals I’ve made yet! Sometimes not being lazy pays off!
Recipes > Trader Joe's Meals | Dinners > Moroccan Chicken Kebabs with Cauliflower Israeli Cous Cous
Moroccan Chicken Kebabs with Cauliflower Israeli Cous Cous
Ingredients
Moroccan Chicken Kebabs
- 1 lb chicken breast
- 1 tbsp grated ginger or ginger paste
- 4 cloves garlic, minced
- 1 tbsp Harissa
- 1 lemon, juice and zest
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 2 cups cauliflower rice
- 2 cups Israeli cous cous, cooked
- 1 cup kale leaves
- 1 tbsp cilantro or parsley, chopped
- 1 lemon juice
- 2 tbsp pistachios, chopped
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp hummus
- 3 tbsp tzatziki sauce
- 1/3 cup cucumbers, sliced
- Harissa
Instructions
Moroccan Chicken Kebabs
- Marinate chicken breast cut into bite size pieces in cilantro or parsley, ginger paste or fresh ginger, garlic, Harissa (found at Trader Joe’s/use less for less spice), zest and juice from 1/2 lemon, olive oil, chili powder, cumin, paprika and salt. Marinate for about 30 minutes to an hour then cut into bite size pieces and grill! This can also work on a cast iron skillet, regular skillet or oven.
Cauliflower Cous Cous
- For the cous cous, sauté cauliflower rice with olive oil, kale, chili powder, turmeric, salt and pepper. Once cooked and cooled for about 5 minutes, combine with whole wheat Israeli cous cous, chopped cilantro or parsley, juice from 1/2 lemon, and chopped pistachios. Serve with Mediterranean hummus, tzatziki, and cucumbers. Add additional harissa for more spice