Moroccan Chicken With Pearl Couscous, Feta & Almonds
Moroccan Chicken With Pearl Couscous, Feta & Almonds
Absolutely delicious! So much texture with this beautiful dish – chewy from the cranberries and crunchy from the almonds. It’s a real winner!
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Ingredients
- 600 g chicken tenderloins
- 1 tablespoon extra virgin olive oil
- 1 tablespoon moroccan spice blend store bought
- 1/2 cup pearl couscous
- 1 teaspoon chicken stock powder or vegetable stock powder
- 1 cup baby spinach roughly chopped
- 1 lebanese cucumber sliced with a julienne peeler
- 1/2 cup dried cranberries
- 4 spring onions finely sliced
- 250 g canned chickpeas drained & rinsed
- 1/2 cup mint leaves finely chopped
- 80 g feta cheese crumbled
- 1/2 cup almonds roasted & roughly chopped
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 lemon juice squeezed
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- sea salt & cracked black pepper
Instructions
- Place the chicken in a bowl, drizzle over the olive oil and add the moroccan spice. Mix well and marinate for at least 10 minutes.
- Bring a small saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to a simmer and cook for about 8 minutes. Drain and run under cold water to stop the cooking process.
- For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
- Place a medium frying pan over medium heat. Cook the tenderloins for about 3–4 minutes each side (depending on the thickness). Remove and set aside.
- Place the pearl couscous, spinach, cucumber, cranberries, spring onion, chickpeas, mint, feta and almonds. Drizzle over the dressing and toss well.
- Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.
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