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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!
Course Dinner, Lunch, Salad
Keyword Chicken, Egg Free, Gluten Free
Allergen Egg-free, Gluten Free
Protein Chicken
Member Free
Servings 2
Calories 1111

Ingredients

  • 600 g chicken tenderloins
  • 1 tbsp extra virgin olive oil
  • 1 tbsp moroccan spice blend store bought
  • 0.5 cup pearl couscous
  • 1 tsp chicken stock powder or vegetable stock powder
  • 1 cup baby spinach roughly chopped
  • 1 lebanese cucumber sliced with a julienne peeler
  • 0.5 cup dried cranberries
  • 4 spring onions finely sliced
  • 250 g canned chickpeas drained & rinsed
  • 0.5 cup mint leaves finely chopped
  • 80 g feta cheese crumbled
  • 0.5 cup almonds roasted & roughly chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 0.5 lemon juice squeezed
  • 1 tsp dijon mustard
  • 1 tsp 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.
    600 g chicken tenderloins, 1 tbsp extra virgin olive oil, 1 tbsp moroccan spice blend
  • 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.
    0.5 cup pearl couscous, 1 tsp chicken stock powder
  • For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
    1 tbsp extra virgin olive oil, 0.5 lemon, 1 tsp dijon mustard, 1 tsp pure maple syrup, sea salt & cracked black pepper
  • Place a medium frying pan over medium heat. Cook the tenderloins for about 4 minutes each side (depending on the thickness). Remove and set aside.
    600 g chicken tenderloins
  • Place the pearl couscous, spinach, cucumber, cranberries, spring onion, chickpeas, mint, feta and almonds. Drizzle over the dressing and toss well.
    0.5 cup pearl couscous, 1 cup baby spinach, 1 lebanese cucumber, 0.5 cup dried cranberries, 4 spring onions, 250 g canned chickpeas, 0.5 cup mint leaves, 80 g feta cheese, 0.5 cup almonds
  • Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.
    600 g chicken tenderloins, 1 tsp dijon mustard