Hot Moroccan Chicken Salad

Name: Hot Moroccan Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.75 cup water; 1 box couscous (10 ounce); 1 tsp salt; 1 tbsp olive oil; 4 boneless skinless chicken breast halves; 2 tsp chopped garlic; 3 tbsp fresh lemon juice; 2 tbsp chopped fresh cilantro; 1 tbsp apple cider vinegar; 1 tsp cumin; 0.5 tsp paprika; 0.25 tsp ground red pepper; 0.333 cup olive oil; 0.5 cup thinly sliced red onion; 1 medium yellow pepper; 2 cup cherry tomatoes; 0.5 cup olive

Chicken, couscous and apple cider vinegar grilled and spiced with cumin and paprika.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Prepare grill or preheat broiler and broiler pan. Bring water to boil in saucepan. Stir in couscous and ½ teaspoon salt.
2
Remove from heat and cover. Rub oil over chicken. Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
3
Set aside ½ teaspoon paste in a large bowl for dressing. Rub remaining paste over chicken.
4
Grill chicken until cooked through, about 6-7 minutes. DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
7 min
5
Gradually whisk in oil, and then stir in onion. Toss dressing in yellow pepper, tomatoes and olives.
6
Fluff couscous with fork and spoon onto serving plates. Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

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.