Warm Moroccan chicken and pearl couscous salad
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Time to make:
$4.70 per serve
(at time of publication)
Full ingredients list:
250g pearl couscous
400g chicken tenderloins
2 teaspoons Moroccan seasoning
200g cauliflower, cut into small florets
400g pumpkin, peeled and diced
2 cups rocket
2 tablespoons flaked almonds, toasted
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C and line 2 baking trays with baking paper. Spread pumpkin and cauliflower over the trays, spray with olive oil and roast for 30–35 minutes, or until slightly golden and cooked.
Step 2Cook the pearl couscous according to packet instructions. Fluff with a fork when cooked.
Step 3Meanwhile, place a large non-stick frying pan or char-grill pan over medium-high heat and spray with olive oil. Sprinkle chicken tenderloins evenly with Moroccan seasoning and cook for 5 minutes each side, or until golden and cooked through.
Step 4Slice the chicken. Toss roasted pumpkin and cauliflower, rocket, almonds and feta through the couscous, and divide among 4 serving bowls. Top with the sliced chicken and serve.
About this recipe
First published: May 2016