This is not your average salad. It’s amazing – tender spiced Moroccan chicken, sweet apricots, couscous and a delicious citrus dressing. Easy to make – so it’s perfect for entertaining.
2 large chicken breast fillets
1 cup Israeli couscous
1 can chickpeas, rinsed & drained 120g fresh baby spinach
(or other green leaves)
1 cup roasted almonds, chopped 1 cup dried apricots, chopped
1 tsp ground ginger
1 tsp cumin
1⁄2 tsp cinnamon
1⁄2 tsp cayenne or paprika 1⁄2 tsp allspice
1⁄4 cup orange juice Zest of half an orange 2 Tbsp cider vinegar 1⁄4 cup mild olive oil
1 tsp runny honey
Combine spice rub ingredients. Massage onto chicken and leave to rest while preheating the oven to 180°C.
Place chicken on baking paper and cook for 25 minutes, or until cooked through. Remove from oven, cover and allow to rest for 10 minutes before slicing.
While the chicken is in the oven, prepare the couscous as per packet instructions. Drain and rinse in cold water.
Place the all the dressing ingredients together in a screw lid jar, and shake.
In a large bowl, add remaining ingredients and sliced chicken. Drizzle the dressing on top. Gently toss, serve and enjoy!
Serving ideas: decorate with mixed seeds, microgreens, fresh coriander or mint leaves.