I love me some Moroccan chicken. In the winter months, when I’m looking for a step up from “our dinner,” or am batch cooking for the week ahead, I’ll often make a tagine. But I was excited to find something that was also one pan, but a little lighter and less stewy for the summer months.
Instead of the rice, I made a cauliflower couscous. Which, if we’re being clear, is the same technique as cauliflower “rice.” But I’ve always thought the little crumbs were a better healthy doppelganger for couscous.
If you’re looking for a slightly gussied up version of your usual weeknight meal, I highly recommend you try it.