Middle Eastern spiced chicken salad with cauliflower couscous  recipe image

Print Middle Eastern spiced chicken salad with cauliflower couscous

This dish uses leftover roast chicken to bulk out a veg-packed salad with aromatic spices and lots of fresh herbs for extra nutrients and flavour. Serve the cauliflower it as is, raw, or briefly pan-fry in a little spiced oil for a Middle Eastern taste. If you’ve a particularly large appetite, you could serve an extra side of veg e.g. a Moroccan carrot or beetroot hummus or salad, some pitta and olives.

Ingredients

  • Meat stripped from a leftover roast chicken – 2 chicken legs & wings, plus any large pieces on the remaining carcass (keep the bones for stock)
  • for the couscous:
  • 1 small head of cauliflower, outer leaves removed, cut into florets, stalks chopped into chunks
  • 2 garlic cloves, peeled & crushed or finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½-1 tsp paprika, depending on your preference for a little warmth
  • 1 lemon
  • Olive oil
  • Large bunch of parsley, finely chopped
  • Large bunch of mint, finely chopped
  • 100g flaked almonds, toasted in a dry frying pan (or oven) until golden
  • 200g dates, pitted & chopped, or use another dried fruit e.g. sultanas, apricots
  • 1 tbsp honey
  • 100g salad leaves

Method

  1. Pop the cauliflower florets and stalks into a food processor, in batches. Pulse until they look like couscous grains (you can grate it if you don’t have a food processor, but it’s easier this way).
  2. In a large bowl, mix the garlic, cumin, coriander, paprika, finely grated zest from half the lemon and 4 tablespoons of oil. Toss the spiced oil with the cauliflower grains.
  3. Heat a large frying pan. Add the cauliflower (cook in two batches if needs be, depending on your pan). Gently stir-fry for 1-2 minutes, to lightly toast them and the spices.
  4. Transfer back to the bowl and mix with the chicken, parsley, mint, almonds and dates.
  5. Whisk 1 tablespoon of lemon juice with the honey. Gently mix with the salad leaves into the cauliflower. Add salt and pepper, more lemon juice and oil as needed.

Cooks notes

Cauliflower looks just like grains of couscous when blitzed in a processor. If you don’t have one, an alternative is to grate it instead.
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