Moroccan CarrotāØ& Chicken Salad
Rated 5.0 stars by 1 users
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.
Ingredients
- 400Ā gĀ Chicken breast
- 3Ā Carrots
- 1Ā cupĀ Couscous
- 4Ā tbspĀ Moroccan paste
- 1/4Ā Currants or raisins
- 2Ā tbspĀ Poppy seeds
- 4Ā tbspĀ Sliced almonds
- 1Ā cupĀ Fresh coriander
- 1Ā cupĀ Rocket
- 2Ā tbspĀ Olive oil
- 1/4Ā cupĀ Orange juice
- 2Ā tbspĀ White wine vinegar
- 1Ā tspĀ Dijon mustard
- 1Ā tspĀ Man grind
- 1-2Ā tbspĀ 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.
