Moroccan chicken couscous salad
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
434 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
Moroccan
Moroccan chicken couscous salad
Description
The salad starts by soaking couscous in hot stock until fluffy, then mixed with roasted butternut squash, chopped red bell pepper, dried apricots, crumbled feta, and peppery arugula. The combination balances sweet and savory elements, while the lemon juice and olive oil add a fresh, bright dressing. The Moroccan-spiced chicken is marinated in coriander, cumin, cinnamon, paprika, chili flakes, salt, pepper, olive oil, and lemon juice, then pan-fried until cooked through and browned.
Flavors in the dish meld sweet notes from apricots and squash with warm, earthy spices from the chicken and the salty creaminess of feta. The contrast between soft couscous and firmer vegetables and chicken provides a varied mouthfeel. The lemon and olive oil dressing lightly coats the salad components to keep them fresh and balanced.
This dish is suitable for meal prep as the salad and chicken can be stored separately in the fridge and combined at serving. It makes a filling lunch or light dinner with a good mix of protein, grains, and vegetables. The option to marinate chicken ahead adds convenience and depth of flavor.
Ingredients
For the couscous salad
- 3 cups couscous
- 4½ cups stock
- 2 cups butternut squash roasted
- 2 bell pepper chopped, red
- 1 cup dried apricot chopped
- 1 cup feta cheese crumbled
- 2-3 cups arugula chopped, also known as rocket
- 3 tbsp olive oil
- lemon juice of 1/2 to 1 lemon
- salt to taste
- black pepper to taste
For the Moroccan chicken
- 4 large chicken breast cubed
- 2 tsp ground coriander
- 2 tsp cumin ground
- 1 tsp ground cinnamon
- 1 tsp paprika
- chili flakes to taste
- 2 tsp salt
- 1 tsp black pepper ground
- 3 tbsp olive oil
- lemon juice of half
Instructions
- Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
- When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
- To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.
- Cook the chicken in a hot frying pan until golden brown and cooked through.
- Serve the couscous salad with the Moroccan chicken.
- For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 1398mg | 58% |
| Potassium | 744mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 5890IU | 118% |
| Vitamin C | 47.8mg | 53% |
| Calcium | 156mg | 16% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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