Spicy Moroccan Chicken Kebabs and Cauliflower Israeli Cous Cous

To make the chicken kebabs: Marinate about 1 lb organic chicken tenders in 2 tbsp chopped cilantro or parsley, 1 tbsp ginger paste or fresh ginger, 4 cloves minced garlic, 1 tbsp Harissa (use less for less spice), zest and juice from 1/2 lemon, 1 tbsp olive oil, 1 tsp chili powder, cumin, paprika, and salt. Marinate for about 30 minutes to an hour. After marinating, cut the chicken into bite-size pieces and grill. Alternatively, this can also be cooked in a cast iron skillet, regular skillet, or oven.

To make the cauliflower Israeli cous cous: Sauté cauliflower rice with olive oil, kale, chili powder, turmeric, salt, and pepper until cooked. Once cooked, let it cool for about 5 minutes. Then, combine the sautéed cauliflower rice with whole wheat Israeli cous cous, chopped cilantro or parsley, juice from 1/2 lemon, and chopped pistachios.

To serve: Plate the Spicy Moroccan Chicken Kebabs and Cauliflower Israeli Cous Cous. Serve with Mediterranean hummus, tzatziki, and sliced cucumbers. Add additional harissa for more spice if desired.