Moroccan Style Chicken and Cauliflower 'Couscous'

with Pomegranate

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Grate cauliflower with a box grater, or chop to small crumbles with a sharp knife. Peel and mince onion and garlic. Rinse green beans and remove stems, cut to 2,5 cm/1 inch sticks.

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2 Boil green beans

Bring a small pot of water to a boil and add a bit of salt. Boil the green beans quickly, for 3 minutes. Drain.

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3 Fry chicken mince

Heat oil in a large pan over high heat. Fry the chicken mince for 5 minutes until nicely browned. Reduce heat to medium. Add cauliflower, onion, garlic, and green beans. Cook for 5 minutes. Add all the dry spices and cook for 2 minutes.

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4 Stew and finish

Add water and chicken stock cube. Bring to a simmer, and stew until the liquid has evaporated. Season with salt and pepper to taste. Finally fold in the chopped fresh parsley and top with pomegranate seeds.

Tips for fussy eaters

Separate a batch and keep it mild. Serve with rice.

Pro tip

Like it crunchy? Cut the cauliflower to a little chunkier pieces. And, if you're cooking for 4, use two pans!

Fun and flavourful dish inspired by Moroccan spices!

Cooking Time: 30 min

Cals 485 · Prot 49.6 · Carbs 29.8 · Fat 19.8

Ingredients

Number of people

Chicken mince 400 Grams
Cauliflower 400 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Green beans 150 Grams
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Cinnamon powder 1 Grams
Dried mint 1 Grams
Turmeric powder 2 Grams
Chilli flakes 1 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh parsley 20 Grams
Pomegranate seeds 60 Grams

Fun and flavourful dish inspired by Moroccan spices!

Cooking Time: 30 min

Cals 485 · Prot 49.6 · Carbs 29.8 · Fat 19.8

Instructions

photo

1 Prep veggies

Grate cauliflower with a box grater, or chop to small crumbles with a sharp knife. Peel and mince onion and garlic. Rinse green beans and remove stems, cut to 2,5 cm/1 inch sticks.

photo

2 Boil green beans

Bring a small pot of water to a boil and add a bit of salt. Boil the green beans quickly, for 3 minutes. Drain.

photo

3 Fry chicken mince

Heat oil in a large pan over high heat. Fry the chicken mince for 5 minutes until nicely browned. Reduce heat to medium. Add cauliflower, onion, garlic, and green beans. Cook for 5 minutes. Add all the dry spices and cook for 2 minutes.

photo

4 Stew and finish

Add water and chicken stock cube. Bring to a simmer, and stew until the liquid has evaporated. Season with salt and pepper to taste. Finally fold in the chopped fresh parsley and top with pomegranate seeds.

Tips for fussy eaters

Separate a batch and keep it mild. Serve with rice.

Pro tip

Like it crunchy? Cut the cauliflower to a little chunkier pieces. And, if you're cooking for 4, use two pans!

Ingredients

Number of people

Chicken mince 400 Grams
Cauliflower 400 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Green beans 150 Grams
Olive oil 2 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Cinnamon powder 1 Grams
Dried mint 1 Grams
Turmeric powder 2 Grams
Chilli flakes 1 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh parsley 20 Grams
Pomegranate seeds 60 Grams
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