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)
View Method Moroccan Spiced Chicken with Couscous Salad

Method

  1. 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.
  2. Cook couscous according to packet directions.
  3. 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.
  4. 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.
View Ingredients Moroccan Spiced Chicken with Couscous Salad
View Method Moroccan Spiced Chicken with Couscous Salad
Sorry, no reviews yet. Be the first!