moroccan chicken and carrot salad
with whole-wheat couscous
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ras el hanout
- 1 tablespoon chopped preserved lemon rind
- 1 teaspoon coriander seeds, crushed
- 3 x 200g chicken breast fillets, trimmed
- 1½ cups (240g) dried couscous
- 1½ cups (375ml) boiling water
- sea salt flakes
- 3 carrots, peeled and shredded
- 1 cup (160g) smoked almonds, chopped+
- ½ cup (80g) dried currants
- 2 tablespoons poppyseeds
- 3 cups coriander (cilantro) leaves
orange dressing
- 2 tablespoons extra virgin olive oil
- ¼ cup (60ml) orange juice
- 2 tablespoons white wine vinegar
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- To make the orange dressing, place the oil, orange juice, vinegar, garlic and mustard in a bowl. Whisk to combine and set aside.
- Preheat oven to 220°C (425°F). Place the oil, ras el hanout, lemon rind and coriander seeds in a small bowl and mix to combine. Place the chicken on a baking tray lined with non-stick baking paper and brush with the ras el hanout mixture. Roast for 12–15 minutes or until golden and cooked through. Allow to cool slightly before slicing into strips.
- While the chicken is roasting, place the couscous, water and a pinch of salt in a large bowl and cover with plastic wrap. Set aside for 5 minutes or until the water is absorbed.
- Fluff the couscous with a fork and add the carrot, almonds, currants, poppyseeds, coriander and the chicken. Top with the orange dressing, toss to combine and divide between bowls to serve. Serves 4
+ Almonds give this salad a hint of smokiness and a delicious crunch.
Photography: Chris Court
© DONNA HAY GROUP
