Cauliflower ‘couscous’ with barbecued chicken and honeyed tomatoes

Cauliflower ‘couscous’ with barbecued chicken and honeyed tomatoes

Home Comforts
Yuki Sigura

I love this salad. Henry Dimbleby showed me the idea, but I’ve done it slightly differently. It’s like couscous… but tastier. I love the dressing with the maple syrup and vinegar mixed together. You could just roast the chicken in the oven if you wish rather than barbecue; either way this is all about the great salad that goes with it. Remember to season the cauliflower well.


Quantity Ingredient
2 tablespoons olive oil
4 chicken breasts, cut in half
sea salt
freshly ground black pepper
8 sprigs thyme
4 ripe tomatoes, halved widthways
3 tablespoons runny honey
1 large cauliflower, cored and broken into florets
250ml maple syrup
6 tablespoons white wine vinegar
1 heaped teaspoon curry powder
75g shelled pistachio nuts, roughly chopped
75g toasted flaked almonds
4 spring onions, sliced
3 tablespoons chopped mint leaves
3 tablespoons chopped coriander leaves


  1. Prepare a barbecue until the flames have died down and the coals are just glowing. Drizzle half the oil over the chicken breasts and season with salt and pepper, then add half the thyme and toss to coat. Place the chicken skin side down on the barbecue and cook for eight to 10 minutes on each side until golden brown and cooked through.
  2. Place the tomatoes on a sheet of foil cut sides down, fold the foil up around the sides to make a little ‘tray’, then drizzle with the last of the oil, add the honey, scatter the remaining thyme on top and season with salt and pepper. Place on the barbecue alongside the chicken and roast for 12–15 minutes.
  3. Meanwhile, blitz the cauliflower in a food processor to tiny pieces, then tip into a large bowl. Heat a frying pan until hot, add the maple syrup, vinegar and curry powder and cook for one to two minutes until hot through.
  4. Tip into the bowl with cauliflower, add the pistachios, flaked almonds, spring onions and herbs and stir well, then season to taste with salt and pepper.
  5. Pile the cauliflower ‘couscous’ into a serving bowl, top with the chicken and tomatoes and drizzle the juices from the tomatoes over the top.
James Martin
Saturday Kitchen
comfort food
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