Moroccan Spiced Chicken with Couscous Salad
Ingredients
- 300g green beans, trimmed, halved and blanched
- 2 tbs fresh mint, chopped
- 200g grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tbs fresh continental parsley, chopped
- 3 tsp moroccan seasoning
- 1 pinch pepper (for seasoning)
- 200g baby leaf salad mix
- 2 tbs light olive oil
- 4 small chicken breast fillets, trimmed
- 1 cup couscous
- 1/2 cup lemon juice
- 2 tbs pine nuts, toasted
- 1 mandarin
- 1 pinch sea salt ground (to taste)
Method
- Combine 1 tablespoon oil, 2 tablespoons lemon juice and Moroccan seasoning in a shallow ceramic dish. Add chicken fillets and coat well in mixture. Cover with plastic wrap and leave in the fridge until ready to cook.
- Cook couscous according to packet directions.
- Combine couscous, green beans, onion, tomatoes, pine nuts, parsley, mint and remaining lemon juice in a large serving bowl. Season to taste with salt and pepper.
- Cook chicken on a BBQ plate or chargrill for 6-7 minutes each side or until cooked. Cut chicken into slices and serve with couscous & salad leaves with a squeeze of lemon for dressing and garnish with the mandarin. Tips: To toast pine nuts, place on a baking tray and bake for 3-4 minutes in a preheated oven at 180°C. You can substitute chicken for lamb or beef.
