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Main Ingredient: Chicken
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Prep Time: 15 mins
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Cook Time: 15-20 mins
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Serves: 4
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Recipe by: Pepper & Me
Packed with bold Moroccan flavours, this vibrant couscous salad is topped with tender spiced chicken, crunchy almonds, and a fresh citrus dressing for a colourful, satisfying meal.
Method
- Preheat oven to 160°C fan bake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken breast and bake for 15-20 minutes or until cooked through.
- Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for a smaller option.
- Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds, coriander, and rocket.
- To make the dressing: mix together the olive oil, orange juice, man grind, mustard, and vinegar. Toss through the salad.
- Remove cooked chicken from the oven and slice it into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.
