Moroccan Carrot & Chicken Salad

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Author:

Emma Yates

This vibrant Moroccan-inspired salad is a medley of bold flavours and hearty ingredients. Juicy chicken breast is coated in fragrant Moroccan paste and roasted alongside sweet, caramelised carrots.

Image of Moroccan Carrot & Chicken Salad

Ingredients

400 g Chicken breast
3 Carrots
1 cup Couscous
4 tbsp Moroccan paste
1/4 Currants or raisins
2 tbsp Poppy seeds
4 tbsp Sliced almonds
1 cup Fresh coriander
1 cup Rocket
2 tbsp Olive oil
1/4 cup Orange juice
2 tbsp White wine vinegar
1 tsp Dijon mustard
1 tsp Man grind
1-2 tbsp Mother Dukkah

Directions

Preheat oven on 160 fan bake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken breast and bake for 15-20 minutes or until cooked through.
Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for a smaller option.
Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds, coriander, and rocket.
To make the dressing: mix together the olive oil, orange juice, man grind, mustard, and vinegar. Toss through the salad.
Remove cooked chicken from the oven and slice it into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.

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Moroccan Carrot & Chicken Salad

Name: Moroccan Carrot & Chicken Salad
Ingredients: 400 g Chicken breast; 3 Carrots; 1 cup Couscous; 4 tbsp Moroccan paste; 1/4 Currants or raisins; 2 tbsp Poppy seeds; 4 tbsp Sliced almonds; 1 cup Fresh coriander; 1 cup Rocket; 2 tbsp Olive oil; 1/4 cup Orange juice; 2 tbsp White wine vinegar; 1 tsp Dijon mustard; 1 tsp Man grind; 1-2 tbsp Mother Dukkah

This vibrant Moroccan-inspired salad is a medley of bold flavours and hearty ingredients. Juicy chicken breast is coated in fragrant Moroccan paste and roasted alongside sweet, caramelised carrots.

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