Quick Spiced Cauliflower Couscous with Seared Chicken, Crunchy Cucumber and Tahini Yogurt

Instructions

1. 1

   1. In a bowl, mix the chicken with 15 ml (1 tbsp) olive oil, sweet paprika, cinnamon, 2 g (3/4 tsp) cumin, half of the salt, and black pepper. Set aside while you prepare the rest.

2. 2

   2. In another bowl, combine the Greek yogurt, tahini, 30 ml (2 tbsp) lemon juice, finely grated lemon zest, 1 grated garlic clove, and 15 to 30 ml (1 to 2 tbsp) water until smooth and creamy. Adjust salt to taste.

3. 3

   3. Heat a large skillet over medium-high heat for 1 to 2 minutes, until the surface is about 375°F / 190°C. Add 15 ml (1 tbsp) olive oil and cook the chicken for 5 to 7 minutes, stirring, until golden and fully cooked. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil, the chopped garlic clove, and the riced cauliflower. Cook over medium-high heat for 4 to 5 minutes, stirring, until the cauliflower is tender but still fluffy. Stir in the remaining cumin and a little more salt.

5. 5

   5. Add the cucumber to the skillet and sauté for just 1 minute so it stays crunchy. Turn off the heat and mix in half of the fresh parsley.

6. 6

   6. Divide the cauliflower couscous among plates or bowls. Top with the seared chicken, add spoonfuls of tahini yogurt, and finish with the toasted sliced almonds and the remaining parsley.

7. 7

   7. Serve right away. If you want to warm the plates before serving, you can keep them for 2 minutes in an oven preheated to 200°F / 95°C, without cooking the ingredients further.