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Pearl couscous and cauliflower salad with spiced chicken

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For a hearty weeknight dinner, make this Couscous and cauliflower salad. Packed with fresh herbs and crunchy almonds, it's true to be a new household favourite.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, (+ cooling & 15 mins resting time)
Pearl couscous and cauliflower salad with spiced chicken

Ingredients

  • 1 medium (about 1.5kg) cauliflower, cut into florets
  • 1 tbs olive oil
  • 2 tbs Moroccan spice mix
  • ¾ cup (150g) pearl couscous
  • 1½ cups (375ml) salt-reduced chicken stock
  • 2 (about 150g each) Coles RSPCA Approved Chicken Breast Fillets
  • ⅔ cup (190g) Greek-style yoghurt
  • 1 cup mint leaves
  • 1½ tbs lemon juice
  • 400g can chickpeas, rinsed, drained
  • ½ cup (80g) Sicilian green olives, pitted, halved
  • ½ cup flat-leaf parsley leaves
  • 60g pkt Coles Australian Baby Rocket
  • ¼ cup (20g) flaked almonds, 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

  1. Step 1

    Preheat oven to 200°C. 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 tsp 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. Step 2

    Meanwhile, heat 1 tsp of the remaining oil in a medium saucepan over medium heat. Add 2 tsp 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. Step 3

    Sprinkle the chicken with the remaining seasoning. Heat 1 tsp 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. Step 4

    Process the yoghurt, ¼ cup of the mint and 2 tsp of the lemon juice in a food processor until smooth.
  5. Step 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.

    Pearl couscous and cauliflower salad with spiced chicken

    Pearl couscous and cauliflower salad with spiced chicken
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes, (+ cooling & 15 mins resting time)
    Ingredients
    • 1 medium (about 1.5kg) cauliflower, cut into florets
    • 1 tbs olive oil
    • 2 tbs Moroccan spice mix
    • ¾ cup (150g) pearl couscous
    • 1½ cups (375ml) salt-reduced chicken stock
    • 2 (about 150g each) Coles RSPCA Approved Chicken Breast Fillets
    • ⅔ cup (190g) Greek-style yoghurt
    • 1 cup mint leaves
    • 1½ tbs lemon juice
    • 400g can chickpeas, rinsed, drained
    • ½ cup (80g) Sicilian green olives, pitted, halved
    • ½ cup flat-leaf parsley leaves
    • 60g pkt Coles Australian Baby Rocket
    • ¼ cup (20g) flaked almonds, toasted
      Description

      For a hearty weeknight dinner, make this Couscous and cauliflower salad. Packed with fresh herbs and crunchy almonds, it's true to be a new household favourite.

      Method
      1. Step 1

        Preheat oven to 200°C. 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 tsp 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. Step 2

        Meanwhile, heat 1 tsp of the remaining oil in a medium saucepan over medium heat. Add 2 tsp 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. Step 3

        Sprinkle the chicken with the remaining seasoning. Heat 1 tsp 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. Step 4

        Process the yoghurt, ¼ cup of the mint and 2 tsp of the lemon juice in a food processor until smooth.
      5. Step 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.