Ready in just 35 minutes, these tasty chicken skewers paired with jewelled cauliflower rice make an impressive and mouth-watering weeknight meal.
Serves44
Cook time10 mins10 minutes
Prep time25 mins25 minutes
Ingredients
1 large pkt (about 1kg) El-Amin's Halal Chicken Breast Fillets
2 tsp ground cumin
2 tsp ground coriander
2 tbs olive oil
300g pkt cauliflower rice
2 tbs Greek-style yoghurt
2 tbs tahini
1 tsp honey
2 tbs lemon juice
400g can chickpeas, rinsed, drained
300g pkt Mix-A-Mato Tomatoes, halved
60g pkt Coles Australian Baby Rocket
1/3 cup mint leaves
1/2 cup pomegranate seeds
1/4 cup (40g) pine nuts, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut chicken into 24 thin strips and thread onto 12 metal or soaked bamboo skewers. Combine the cumin, coriander and oil in a small bowl and brush over the chicken. Heat a greased barbecue grill or chargrill on high. Cook skewers, turning, for 8 mins or until chicken is cooked through. Transfer to a plate and loosely cover with foil. Set aside to rest.
Step 2
Meanwhile, cook cauliflower following packet directions. Cool slightly.
Step 3
Combine the yoghurt, tahini, honey, lemon juice and 2 tbs of water in a small bowl.
Step 4
Combine the cauliflower, chickpeas, tomato, rocket, mint, pomegranate and pine nuts in a large bowl. Season.
Step 5
Divide the couscous mixture and skewers among serving plates. Season and drizzle with yoghurt mixture to serve.
