Moroccan Spiced Chicken With Turmeric Cauliflower Couscous

Total Time: 35 min

Prep Time: 10 min

Cook Time: 25 min

Servings: 4

Turmeric is a brightly colored spice made from the root of the turmeric plant, which is what gives the cauliflower in the recipe its yellow color. It has been used in Asian cooking for thousands of years.

Turmeric touts several health benefits, perhaps the most common being its potential to reduce inflammation. The active ingredient in turmeric is curcumin. Some people take turmeric/curcumin supplements, but I prefer to incorporate it into cooking to reap the benefits that whole foods provide as well. This recipe includes vitamin C from cauliflower, potassium from the raisins, and fiber from the couscous.

Ingredients

1 large head of cauliflower (about 6 cups)
2 tablespoons olive oil
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, if you like it spicy
1 cup low sodium vegetable broth
2 cups whole wheat pearl couscous, dry
1/2 cup golden raisins

Preparation

Pre-heat oven to 350F.
Toss cauliflower with olive oil, turmeric, paprika, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway through.
Combine paprika, cumin, cinnamon, coriander, salt, pepper, and cayenne pepper in a small bowl. Coat chicken breasts with olive oil, then rub with spice mixture. Bake for 20 minutes, flipping halfway through.
Bring vegetable broth and 1 1/2 cups of water to a boil. Add couscous, turn down to low heat, cover, and simmer the couscous for 8-10 minutes.
When the cauliflower is done cooking, add it to the cooked couscous and stir well. Add raisins.
Serve chicken on a bed of couscous.