Moroccan Chicken & Carrot Salad

Moroccan Chicken & Carrot Salad

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 5, 2020.
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Ingredients

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 1 pack Moroccan spices

SALAD

  • 1 pack wholemeal couscous
  • 1/4 cup boiling water
  • 2 carrots, grated
  • 1 pack baby spinach, roughly chopped
  • 1/2 telegraph cucumber, peeled into ribbons
  • 1 pack almond currant poppy seed mix
  • 1 pack saffron & lemon dressing

TO SERVE

  • 1/2 pack pomegranate arils
  • 1/3 bunch coriander, leaves picked

Steps

  1. Bring a half full kettle to the boil. Preheat BBQ to medium-high (if using).
  2. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and coat in Moroccan spices.
  3. Cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, do this on the BBQ. Rest, covered, before slicing thinly. Reserve any resting juices.
  4. Prep salad & cook couscous. Combine couscous, boiling water measure and a pinch of salt in a heat-proof bowl. Cover and leave to steam for 5 minutes. Fluff grains with a fork.
  5. Finish salad. In a large bowl, toss remaining salad ingredients, chicken and any resting juices through couscous. Season to taste.
  6. Serve chicken salad topped with pomegranate and coriander.

Nutritional Information

Energy 1601 kj
383 kcal
Protein 37.9g
Carbohydrate 33.5g
Fat 9.4g