- No products in the cart.
Moroccan Couscous Salad & Harissa Chicken
14
Dec
| Prep Time | 20 minutes |
| Baking Time | N/A |
| Baking Pan | Glass Storage Containers |
| Serves | 3-4 |
Ingredients
- ½ cup wholemeal couscous
- ⅔ cup boiling water
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon and cumin
- ¼ cup roasted almonds
- ¼ cup sunflower seeds
- ⅓ cup dried cranberries
- Big bunch of coriander and parsley
- ¼ of a red onion
- 1 carrot grated
- ¼ of a cucumber
- Juice of half a lemon
- Drizzle of olive oil
- Salt and pepper
- 300-500g chicken breast *can use thigh too
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- Juice of half a lemon
- Salt and pepper
- ¼ cup natural yoghurt
- 3 tablespoons hulled tahini
- Juice of a lemon
- ½ teaspoon cumin and garlic powder
- Salt and pepper
Looking for a tasty meal prep idea? @pheebsfood delicious couscous salad and simple grilled chicken make this the perfect lunch as we enter the warmer seasons.
Step 1
Place the couscous is a bowl with the boiling water, cover and set aside.
Step 2
Chop all salad ingredients and place into a large bowl.
Step 3
Once the couscous has cooked, add the turmeric, cinnamon and cumin and mix well then add it to the rest of the salad ingredients. Add the olive oil, lemon, salt and pepper and mix well to combine.
Step 4
Combine the harissa, lemon and olive oil in a small bowl, then chop up the chicken and pour this mix over the top, covering the chicken.
Step 5
Heat a pan over a medium high heat and add a small amount of oil, cook the chicken in batches until cooked through and browned.
Step 6
Whilst chicken is cooking, combine all sauce ingredients together, adding some water the thin it a little.
Step 7
Once the chicken is cooked, slice it up and divide amongst your glass storage containers, add some of the salad and a dollop of the sauce then store in the fridge!
