Middle Eastern Spiced Chicken with Walnut Couscous & Beetroot Salad

Middle Eastern Spiced Chicken with Walnut Couscous & Beetroot Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, October 3, 2021.
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This healthy dish is packed with middle eastern flavours! The chicken is coated in Persian inspired spices to give a great kick and served with earthy beetroot and spinach salad. Did we mention the creamy feta cheese? yum!

Ingredients

Couscous

  • 120g wholemeal couscous
  • 1 cup boiling water
  • 1 pack chopped walnuts
  • 1 carrot, grated

Beetroot Salad

  • 100g baby spinach
  • 2 tsp red wine vinegar
  • 100g feta cheese, diced 1cm
  • 1 Lebanese cucumber, thinly sliced
  • 1 pack baby beetroot, cut into quarters

Chicken

  • 2 tsp olive oil
  • 600g free range chicken breasts, cut into steaks
  • 1 pack Persian spices

To Serve

  • 80g toum

Steps

  1. Bring a full kettle to the boil.
  2. In a heat-proof bowl, combine boiling water measure, couscous and walnuts. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Grate carrot and mix through couscous. Season lightly to taste.
  3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a medium bowl with Persian spices and season lightly.
  4. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly.
  5. Cut beetroot into quarters, thinly slice cucumber and dice feta. Toss in a bowl with baby spinach and vinegar. Set aside for serving.
  6. Toum topped with couscous and slices of chicken. Serve salad on the side.

Nutritional Information

Energy 2145 kj
513 kcal
Protein 43.8g
Carbohydrate 26.2g
Fat 24.3g