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Greatest plates · Salad
Moroccan-Spiced Couscous Salad with Chicken
Couscous is the fastest carbohydrate there is — boiling water, a lid, five minutes. Here it goes into a spice blend heavy on cumin and cinnamon with apple, raisins, green olives and pistachios, which is the sweet-salty combination that makes the dish, plus chicken cooked in the same spices.
Serves 6Prep 15 minCook 15 minSaladChicken
Containsdairy · gluten · nuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 30%Carbs 32%Fat 38%
About 575 kcal a serve — 43 g protein, 46 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Mix the Moroccan spice blend
SpiceMix the cumin, paprika, cinnamon, ginger, coriander and turmeric together in a small bowl with the salt and pepper. This is the blend that does double duty — half seasons the chicken, half goes into the dressing.
In the bowlSpice →
3 min
Cook the spiced chicken
ChickenToss the chicken with half the spice blend and fry it in the olive oil over medium-high heat until browned and cooked through, about ten minutes. Set it aside to cool a little so it does not melt the fetta.
In the frying panChicken →
12 min
Steam and fork the couscous
CouscousPut the couscous in a large heatproof bowl, pour over 250 ml of boiling water, cover with a plate and leave it five minutes. Fork it through thoroughly — couscous sets into a block if you leave it, and it is very hard to rescue once it has.
In the bowlCouscous →
6 min
Whisk the spiced dressing
DressingWhisk the olive oil and lemon juice into the remaining spice blend until it emulsifies.
In the bowlDressing →
2 min
Fold everything through
TossFold the apple, raisins, olives, pistachios, parsley and mint through the couscous, add the chicken, pour over the dressing and turn it all through. Crumble the fetta over at the end so it stays in pieces.
In the bowlToss →
4 min
Cook's noteBetter at room temperature than cold, so take it out of the fridge twenty minutes before you eat. Any spare spice blend keeps in a jar for a year and is excellent on roast carrots.
Estimated per serve
575 kcal · 43 g protein · 46 g carbs · 25 g fatestimates, within ~10%
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