Cauliflower Couscous Chicken Salad

Cauliflower is actually underrated and underused. It's extremely nutritious and full of goodness. Use this recipe as a basis to experiment with other flavour combinations - try it with smoked mackerel instead of chicken, for example. If you want a warm dish, just microwave the cauliflower on its own and then add the other ingredients.

Serves: 2


1 cauliflower, broken into florets

1/4 cup pomegranate seeds

5 sun-dried tomatoes, roughly chopped

2 jarred roasted red peppers, roughly chopped

2 tbsp walnut oil or olive oil

1/4 cup walnuts, roughly chopped

1/2 bunch of chives, finely sliced

1/2 bunch of parsley, leaves only, roughly chopped

large handful of baby spinach leaves

3/4lb cooked skinless chicken breast (deli chicken is perfect)

juice of 1 lemon


1) Place the cauliflower florets in a food processor and pulse until they have a couscous-like texture.

2) Tip your cauliflower couscous into a large bowl and add all the other ingredients except the chicken and lemon juice. Mix thoroughly.

3) Pile up your couscous on plates, then top with the cooked chicken and a good squeeze of lemon juice.

Source: The above recipe was taken from Lean in 15 - The Shift Plan ~Author: Joe Wicks~

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