Moroccan Chicken with Couscous Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 6, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 6, 2019.
Ingredients
Chicken
- 1 pack chicken breast steaks
- 2 tsp Moroccan chicken spice mix
Couscous Salad
- 1 tsp Moroccan chicken spice mix
- 1 pack couscous
- 1 carrot
- 1 courgette
- ½ pack baby spinach *
- 1 pack golden raisins
To Serve
- ½ pack chermoula mayonnaise
Steps
-
Preheat BBQ hot plate to medium (if using). Prep chicken Pat chicken dry, then place in a bowl with a drizzle of oil and first measure of Moroccan spice mix. Mix well and season.
-
Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Remove from pan and cover to rest, then slice thinly.
-
Cook couscous Add 1 cup water, second measure of Moroccan spice mix, ½ tsp salt and a drizzle of oil to a pot. Bring to the boil on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes. Fluff up couscous grains with a fork.
-
Prep veggies Grate carrot and courgette. Toss both in a bowl, along with spinach and raisins.
-
Finish salad Add couscous to bowl with veggies, along with a drizzle of olive oil and vinegar. Toss to combine and season.
-
Serve couscous salad and chicken topped with chermoula mayonnaise.
Nutritional Information
Energy |
2317 kj 554 kcal |
---|---|
Protein | 38.1g |
Carbohydrate | 36.7g |
Fat | 28.2g |