• Spice Rub:
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ¼ tsp salt

  • 500 g skinless chicken breast fillets

  • Dressing:
  • zest of half an orange
  • juice of 1 orange (about 1/4 cup)
  • 2 Tbsp cider vinegar
  • ¼ cup olive oil
  • 1 tsp sugar

  • ¾ cup Israeli couscous
  • 400 g can Wattie's Chickpeas in Springwater, drained
  • 120 g bag fresh baby spinach leaves
  • 70 g packet whole almonds, toasted
  • 12 dried apricots, halved
  1. Mix the spice rub ingredients together.
  2. Make small cuts in the chicken breast. Massage the spice rub into both sides. Refrigerate for 10 minutes. Preheat the oven to 180°C (fan bake). Place the chicken on baking paper in an oven dish. Cook for 25-30 minutes until chicken is cooked. Remove from the oven when cooked and allow to rest for 5 minutes before slicing. While the chicken is cooking prepare the salad.
  3. Shake dressing ingredients together in a jar.
  4. Cook the couscous in boiling water for 5-10 minutes, until tender. Drain and rinse in cold water. Place in a mixing bowl. Add Wattie's Chickpeas and stir through dressing. Add baby spinach leaves, toasted almonds and dried apricots and toss gently to coat the dressing. Lay salad onto a serving platter and place the sliced, cooked chicken on top. Serve immediately.

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3 Ratings

Reviews (3)

Raylene's Review | Rating

Loved this recipe - very tasty. Only variation I made was quickly stir-fried (water and a touch of oil) bok choy instead of the spinach leaves which I didn't have.

Deb's Review | Rating

Delicious. The spice rub goes perfectly with the apricots and a great way to use chickpeas. Love finding new ideas for chickpeas - healthy and yummy!!!!

Ron and Joan's Review | Rating

The grandchildren came round to see Grandma who was a little under the weather. They were surprised and delighted when G'pa came up with this for lunch.