Moroccan Chicken Kebabs with Cauliflower Israeli Cous Cous

Moroccan Chicken Kebabs

1. 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

1. 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