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