Cauliflower is a great low carb-alternative to couscous in this quick and easy dish.
Serves 1, per serving: 289 kcal, 46g protein, 15g carbs, 5g fat, 7g fibre
Ingredients
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp chopped fresh coriander
- 2 tsp Moroccan seasoning
- 145g chicken breast
- ¼ red onion, finely chopped
- ½ red pepper, finely chopped
- 60ml hot stock (from LighterLife Savoury Broth)
- 80g cauliflower florets, stalks removed
Method
- Preheat the oven to 200C, gas 6.
- Mix the lemon juice, garlic, half the coriander and half the Moroccan seasoning in a shallow bowl. Add the chicken and coat well, then chill in the fridge for 30 mins.
- Transfer to an ovenproof dish, pour the marinade over the chicken and bake for 20 mins, until golden brown and cooked through.
- Meanwhile, put the onion, pepper and the stock in a non-stick saucepan and cook over a medium heat until softened.
- Pulse the cauliflower in a food processor until finely chopped and looking like couscous.
- Add to the pan with the rest of stock and Moroccan seasoning, cover and simmer for 5 mins, or until the stock is completely absorbed.
- Fluff up the “couscous” with a fork and serve topped with the chicken.
Tips
Make up a batch of cauli couscous with a medium cauliflower, then portion it out and freeze for future use – you can cook it straight from frozen.
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