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Warm Moroccan Chicken and Chickpea Salad
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Warm Moroccan Chicken and Chickpea Salad

Win over the salad cynic in your life. Our aromatic spice rub and zesty dressing makes this super special − this salad is seriously satisfying!

Makes 4-6
Prep Time 15 minutes
Cook Time 30 minutes
Easy

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Mix the spice rub ingredients together.
Step 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.
Step 3
Shake dressing ingredients together in a jar.
Step 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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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
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
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