Cumin-crusted chicken thighs with cauliflower "couscous" from Cook’s Country Magazine, Dec 2016/Jan 2017

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the "30-Minute Supper" insert opposite page 16.

  • Rinshin on October 27, 2018

    Only made cauliflower couscous to go with chicken karaage thinking it would be ok rice alternative. Never made cauliflower rice or couscous and should have selected more plain tasting recipe to start. This was way too much cumin taste which totally overpowered the couscous. I had to add scrambled eggs, stir fried green beans, and soy sauce to tame the assertiveness of cumin. I think if you reduce the cumin quantity to maybe 1/2 tsp this recipe then offers good instructions on using cauliflower as couscous or rice.

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