Cauliflower Couscous w. Grilled Apricots and Vanilla-Lemon Dressing served with Serrano Wrapped and Feta Stuffed Chicken

I wanted to share one last recipe that I’ve enjoyed all season long as the summer comes to a close.

This dish is light, fresh, and incredibly easy to make. It’s perfect for those hot summer nights or as a delicious lunch to take to the beach the next day.

As many of you know, I am a big fan of cauliflower. It’s a versatile vegetable that can be used in so many different ways.

Cauliflower is the perfect ingredient to elevate any dish, from pizza crusts to wraps, from rice pudding to falafels, and even soufflés.

In this recipe, I’m using cauliflower to make a delicious couscous salad. It’s a great way to get all the flavor and texture of couscous without all the grain.

I’ve paired it with classic Middle Eastern ingredients like parsley, mint, and lemon juice to give it that authentic couscous flavor.

I’ve added some grilled oranges to give the dish a touch of summer. They add a nice sweetness and smoky flavor to the salad.

If you don’t feel like grilling, you can use raw or dried oranges or any other seasonal fruit you have on hand.

This salad can easily be a meal on its own, but if you want something different, I like to serve it with a stuffed chicken wrapped in serrano peppers. The stuffing keeps the chicken tender and moist, and it’s one of my favorite ways to enjoy chicken.

This meal is a winner whether you’re a meat eater, vegetarian, or just a food lover. It’s grain-free and paleo-friendly. And it’s incredibly easy to make.

Give it a try and tell me your thoughts!

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Cauliflower Couscous w. Grilled Apricots

Cauliflower Couscous w. Grilled Apricots and Vanilla-Lemon Dressing served with Serrano Wrapped and Feta Stuffed Chicken
Servings 4
Calories 419kcal


  • 1 small head cauliflower
  • 1/2 bundle basil leaves
  • 1/2 bundle parsley or coriander leaves
  • 1/2 bundle mint leaves
  • 100 g soft feta cheese, crumbled
  • 100 g salty pistachios, chopped
  • 1 red onion, thinly sliced
  • 4 mature apricots honey + coconut oil

Vanilla & Lemon dressing

  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp ground vanilla
  • A pinch of salt

Serrano wrapped & feta stuffed chicken

  • 4 chicken breast
  • 4 slices of serrano ham
  • 50 g feta cheese
  • Butter or coconut oil
  • Extra: garlic and fresh herbs


  • Prepare the couscous salad by grating the cauliflower by hand or chop it using a food processor. Coarsley chop all the herbs and mix herbs and cauliflower together in a large bowl. Add red onion, feta cheese and pistachio nuts, reserve a bit for serving. Mix all ingredients for the dressing and pour it into the salad, gently fold the salad until evenly mixed.
  • Heat a grill, a grill pan or even a regular pan. Cut apricots in halves, remove the stone and rub a little coconut oil and sugar into them. Grill the apricots until tender.
  • Rub the chicken breast in coconut oil and grill (or fry) the chicken breast briefly on each side on very high heat until golden and remove. Cut a deep pocket into each chicken breast and stuff it with feta cheese and maybe a few fresh herbs or a little garlic. Wrap each breast in one pieces of serrano ham and roast them in the grill under a lit or in the oven at 200   °C/ 400 °F for 10-20 min.
  • Serve the couscous topped with grilled apricots and the chicken on the side.


Calories: 419kcal | Carbohydrates: 2g | Protein: 50g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 405mg | Potassium: 862mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 1mg