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Recipe Of The Week – Tandoori Chicken Kebabs and Caulie Couscous

The Healthy EmployeeRecipes of the week Recipe Of The Week – Tandoori Chicken Kebabs and Caulie Couscous

Recipe Of The Week – Tandoori Chicken Kebabs and Caulie Couscous

This recipe is excellent for bringing a touch of heat to your kitchen in the cold winter months and is equally as complimentary in the hot summer afternoons cooked over a smoking barbeque. Our cauliflower ‘couscous’ is an excellent substitute for rice/potatoes/pasta etc. Making it all the more easy for you to maintain your ideal weight and feel at your best.


Serves 1


  • Pinch chilli powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ginger, crushed
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 1/2 tsp lemon juice, plus juice of 1 whole lemon
  • 1 skinless chicken breast (or tofu)
  • 1 cauliflower head
  • 1 bunch parsley
  • 1 bunch coriander
  • Pepper
  • 1 tsp cayenne pepper
  • Raita or plain yogurt to serve



  1. Mix the chilli powder, turmeric, ginger, cumin, garlic and the 1/2 tsp lemon juice together to form a paste
  2. Cut the chicken (or tofu) into chunks, smear with the marinade and chill for 1 hour
  3. Cut up the cauliflower and grind to couscous texture in a food processor with the parsley, coriander, pepper, cayenne pepper and the juice from 1 lemon
  4. Grill the chicken on metal skewers and serve with the caulie ‘couscous’, plus a dollop of raita or plain yogurt
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