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How to make Moroccan chicken with cauliflower tabouli

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 large Coles RSPCA Approved Australian Chicken Breast Fillets, halved crossways
  • 1 tbs Moroccan seasoning
  • 2 tbs olive oil
  • 1 medium cauliflower, leaves removed, coarsely chopped
  • 1 cup chopped flat-leaf parsley
  • 1/2 cup chopped mint
  • 1 cup (160g) pomegranate seeds
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped
  • 2 radishes, thinly sliced
  • 1/3 cup (80ml) lemon juice
  • 1 cup (280g) Greek-style yoghurt
  • 1 1/2 tbs tahini

Method

  • Step 1 Place chicken, Moroccan seasoning and half the oil in a bowl. Toss until well combined. Heat a large non-stick frying pan over medium heat. Cook chicken for 5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil.
  • Step 2 Process the cauliflower in a food processor until finely chopped. Transfer to a heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain well. Transfer to a large bowl. Season well. Add the parsley, mint, pomegranate seeds, walnut, radish, half the lemon juice and the remaining oil. Toss to combine.
  • Step 3 Combine the yoghurt, tahini and remaining lemon juice in a small bowl.
  • Step 4 Slice the chicken. Divide cauliflower tabouli among serving plates. Top with chicken. Drizzle with yoghurt mixture.