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Moroccan-Chicken, Pearl Couscous Salad

Moroccan-Chicken, Pearl Couscous Salad

Ingredients

  • 1 packet pearl couscous
  • 1 bag spinach leaves
  • ¼ cup craisens
  • ½ cup pistachios or cashews, slightly toasted
  • 400g can chickpeas, drained and roasted
  • ½ capsicum, diced
  • 1 cup snow peas / green beans, cut in half
  • 1 punnet of baby tomatoes, cut in half
  • 100 grams fetta
  • 1 sweet potato, cut into 1cm cubes, roasted
  • 1 chorizo, sliced
  • 400 grams chicken breast, diced
  • 2 tbsp olive oil for cooking
  • 1-2 tsp Cayenne pepper (depends on heat tolerance)
  • 2-3 tsp Moroccan spice
  • 1 tsp Chilli powder (optional)

Method:

  1. Prepare sweet potato and chickpeas and place in oven at 180’C for 20 minutes to roast. Keep an eye on chickpeas.
  2. Slice chorizo and chicken breast and place in a metal dish with 1 tbsp olive oil. Coat with spices all over, cover with glad wrap and set aside.
  3. Cook pearl couscous as per packet directions, set aside to cool.
  4. Chop and add all other ingredients to a large salad bowl.
  5. Heat 1 tbsp olive oil and cook chorizo and chicken together for 10-12 minutes, until golden
  6. Mix pearl couscous, salad items and meats all together and serve
    NB. Often don’t need a dressing as the spices mix with olive oil to create a nice dressing/flavour.

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