Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Lebanese Cauliflower and Chicken Couscous Salad

I eat chicken fairly infrequently, but when I do, I like it light, moist, and surrounded by lots of grains and veggies. This recipe was adapted from one of my favorite blogs, Taste of Beirut, and highlights traditional Lebanese flavors like mint and sumac {For more on sumac, go to our fattoush salad post}. I changed this recipe up a bit to include oils and vinegars more consistently found in my pantry, and to highlight the chicken and herbs more prominently. This dish is a definite crowd-pleaser, and you’re likely to get some yummy leftovers out of it, too. –jaime

6-8 servings

Ingredients

–Chicken–

14 ounces chicken breasts

2 teaspoons sumac

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 tablespoons vegetable oil

–Couscous–

1 small OR ½ large cauliflower head, broken into florets

1 1/4 cups couscous

1 1/2 cups chicken stock

3/4 cup golden raisins

1/3 cup fresh dill, minced

1 bunch mint, minced {around 30 leaves}

1 bunch scallions, minced

1/2 cup walnuts, coarsely chopped

–Dressing–

1/2 cup red wine vinegar

1 cup olive oil

1 1/2 teaspoon salt {or to taste}

Original recipe and ingredients can be found here.

Directions

1. Sprinkle chicken breasts with salt, sumac and ground pepper on both sides {see photo below}. Heat vegetable oil in skillet and stir-fry chicken over medium-high heat until cooked but still moist, about 3 minutes. Remove from skillet, leaving as much grease as possible in the pan.

2. Place cauliflower florets in bowl of a food processor. Pulse for a few seconds until the florets take on the texture of small grains resembling couscous {see photo below}.

3. Pour chicken stock into a two-quart pot; transfer cauliflower into pot and bring to a boil for one minute; add couscous and lower heat to medium. Simmer for 5 minutes, cover, and turn off heat. Couscous should be fully cooked.

4. Place raisins on top of the couscous mixture, toss, cover and set aside. Ideally let cool before the next steps.

5. Add scallions, mint, dill, and walnuts to the couscous and mix.

6. In a small bowl, whisk together vinegar, olive oil and salt. Pour over the couscous salad and mix. Taste and adjust seasoning.

Tip: Add half of the dressing to the couscous, stir, then taste. Slowly add more dressing to your liking {may not be the whole amount, depending on your taste}.

Cauliflower “grains”

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3 comments on “Mezze: Lebanese Cauliflower and Chicken Couscous Salad

  1. Pingback: Mezze: Raw Zucchini Salad with Tomatoes and Dill | Mezze & Dolce

  2. Pingback: Mezze: Farro Chicken Salad with Cherries and Pistachios | Mezze & Dolce

  3. Pingback: Inspiring Ingredient: Sumac | Mezze & Dolce

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Information

This entry was posted on November 27, 2012 by in Grains, Mezze, Poultry, Salads and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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