This was the first of the dishes we made over the weekend. It’s multi-step, which in my book means only worth making very rarely, and is why we had to start it before anything else.
Ingredients for massive batch version we just made:
- 1kg uncooked couscous
- cumin, coriander, nutmeg, garlic, paprika, pepper
- head of cauliflower
- rotisserie chicken
- 4 cups water or chicken broth.
Rinse and then chop up the head of cauliflower pretty small, then mix in a bowl with enough yoghurt so it’s all coated, along with spices to taste: I went heavy on the cumin and coriander and nutmeg. Spread all that on a baking sheet and put in the oven at 425°F for like 25 minutes or until you can poke it and like the texture (Science!).
At some point, start your water or chicken broth to heat with a little butter and pepper. When it comes to a boil, add all of the couscous and take it from heat. Let it sit five minutes. I used an 8-cup baking dish and it ended up really full, so I split the couscous between that and another container about the same size.
Shred the chicken so you have bite-sized pieces. By now the cauliflower should be done, so add that and the chicken to the couscous. Mix it all together, add a little more butter and spices if you want, and stick it back in the oven at 425°F for like 40 minutes or whatever: all of the ingredients are cooked at this point, so it’s just making the flavors combine. You end up with a fuckton.
Bonus: having cooked the cauliflower coated in something else, you don’t get the really distressing raw sewage smell from it when it’s leftovers.