Moroccan Chicken and Pearl Couscous Salad

Absolutely delicious!! So much texture with this beautiful dish - chewy from the craisins and crunchy from the almonds. It’s a real winner!!

Serves 2

Ingredients:
600g Chicken tenderloins
1 tablespoon extra virgin olive oil
1 tablespoon Moroccan seasoning (store-bought)
1 cup spinach leaves, roughly chopped
1/2 cup pearl couscous
1 teaspoon powdered stock (chicken or vegetable)
1 lebanese cucumber, grated with a julienne peeler
1/2 cup dried cranberries
4 spring onion, finely sliced
250g canned chickpeas, drained and rinsed
1/2 cup mint, finely chopped
80g feta cheese, crumbled
1/2 cup almonds, roasted and roughly chopped

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 lemon, juice squeezed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Sea salt & cracked black pepper

Method:

1. Place chicken in a bowl and drizzle over olive oil and add the Moroccan seasoning. Mix it all together and let it marinate for at least 10 minutes.

2. Place a small saucepan of water onto boil. Once boiling, add the pearl couscous and powdered stock. Turn the heat down to a simmer and cook for approx. 8 minutes. Remove, drain and run some cold water through it to stop the cooking process.

3. For the dressing, mix together all ingredients in a small jog or glass jar. Season well.

4. Place a medium fry pan onto medium heat. Cook tenderloins for approx. 3-4 minutes each side(depending on the size). Remove and set aside.

5. For the salad, add the spinach, pearl couscous, cucumber, dried cranberries, spring onion, canned chickpeas, mint, feta cheese and almonds. Drizzle over the dressing and toss well.

6. Serve the salad into bowls and then top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.

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