A delicious and refreshing warm salad

Moroccan Chicken Couscous Salad Recipe


Couscous Salad

2 cups couscous

2 cups chicken or vegetable stock, boiling hot

2 cups roasted pumpkin

1 cup dried Turkish apricots, diced

1 cup feta cheese, crumbled

2 cups rocket, chopped

Olive oil

Juice of 1 lemon

Salt and pepper to taste

Moroccan chicken

500g chicken thigh, boneless

2 tsp coriander powder

2 tsp cumin powder

1 tsp cinnamon powder

1 tsp smoked paprika

1 tsp chilli flakes

1 tsp ground black pepper

Salt to taste

Olive oil

Juice of 1/2 lemon


Place the couscous in a large bowl, pour over the hot stock. Mix and cover. Allow to stand for 15 minutes. Once the couscous is cooked, fluff with a fork. Add the chopped rocket, crumbled feta, diced apricots, pumpkin, and seasonings and toss until combined.

To make the chicken, combine all the ingredients in a bowl and mix well. Marinate for at least 20 minutes or overnight in the fridge.

Cook the chicken in a hot frying pan until golden brown on either side and cooked through. 

Serve chicken with the couscous salad and enjoy! 

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