No flex zone. No carb zone. Chicken Kebabs with Cauliflower "couscous"

A month ago, I bought 4 soccer jerseys after a very good run of betting wins.  Thank you Champions League for providing so much joy.  Turns out, there was a reason these jerseys cost $15 and came from who knows where in China.  The sizes were all wrong and these larges made me look like a stuffed sausage.  Unfortunately, the trouble of returning them was too much and I decided that I'll set a goal for myself and try to fit in them by the end of the year.

On my quest to fitting into some $15 soccer jerseys, I've been going to the gym more often.  But I guess fitness starts in the kitchen, so I have to eat healthier too.  Carbs are probably the hardest thing for me to cut out, especially rice.  However, over the course of a year or so, I discovered cauliflower can pretty much be a substitute for anything.  Mashed potatoes? Mashed cauliflower.  Rice? Cauliflower rice.  Couscous? You get the idea.  It's so simple to make, very low in carbs and calories.  Gosh, I sound like one of those health nuts.

Of course, you need the protein too, so I whipped up these Middle Eastern flavored chicken kebabs to go with the couscous, and blanched some fresh spring veggies as a side.  I'll be fitting into that Neymar jersey in no time!

I do hope you give this a try!

Chicken Kebabs with Cauliflower Couscous
Serves 4

Chicken
2 lbs of boneless, skinless chicken breast, diced into large chunks, about 1.5 inches.
150g of low fat or non fat plain greek yogurt
1/8 tsp cinnamon
1/2 tsp cumin
1 tsp turmeric powder
1 tsp curry powder
2 tsp paprika
2 tsp zhoug spice blend (found this at Trader Joe's)
2 tsp salt
2 tsp pepper
2 tsp olive oil
Juice and zest from 1/2 a lemon

Couscous
1 head of cauliflower
2 tsp olive oil
2 minced garlic cloves
2 tsp salt or to taste

Chicken
1. In a large ziplock bag, add everything but the chicken.  Mix until thoroughly combined, then add the chicken.  Shake or mush the bag so that every piece of chicken is evenly coated with marinade.  Allow to marinade for 1 hour or overnight.

2. Place chicken on a foil lined baking sheet, and pop them into a preheated 350 degree oven until they reach 155F internal temperature, about 15 minutes.

3.  Turn on the broiler to high, or take a torch and sear the chicken for a nice char.  Let chicken rest for 5 minutes.

3a.  Alternatively, you can cook the chicken over a grill for additional smokey goodness.

 Couscous
1.  Cut cauliflower into manageable chunks.  Blitz in a food processor until you get 1-2mm crumbles.

2.  In a skillet over medium high heat, add the olive oil and garlic.  Fry until fragrant (about 30 seconds) then add the cauliflower.  Use a spatula to evenly coat the cauliflower with the oil.  Fry for 4-5 minutes then add salt to taste.   Plate up with some chicken and blanched veggies, and get down with your bad self.