Chicken Couscous Salad (Hot or Cold)

Name: Chicken Couscous Salad (Hot or Cold)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 skinless chicken breasts; 1 garlic clove; 1 tsp ground coriander; 0.25 tsp ground turmeric; 1 vegetable stock cube; 6 oz couscous; 1 tbsp chives; 1 tbsp fresh basil; 4 tomatoes; 0.5 cucumber; salt and freshly ground black pepper; 0.667 cup fresh orange juice; 2 tsp fresh ginger; 1 tbsp apple cider vinegar; 1 tsp halal-certified Dijon mustard

Gently simmered chicken, couscous and coriander, warmed with clove and turmeric, a Moroccan salad. Finish with fresh basil and orange wedges.

55 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 35 min · 55 min total
Difficulty: medium

1
Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
2
Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
10 min
3
Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
2 min
4
Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
1 min
5
Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
6
Pile into a serving dish and garnish with fresh basil and orange wedges.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.