Print

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

Cauliflower Cous Cous

  • 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

To Serve

  • 3 tbsp hummus
  • 3 tbsp tzatziki sauce
  • 1/3 cup cucumbers
  • Harissa

Instructions

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