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Warm Moroccan Chicken and Chickpea Salad
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.
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. Tips
What do I need?
Select All
1
1 tsp Gregg's Ground Cumin
2
1 tsp paprika
3
½ tsp ground coriander
4
½ tsp dried oregano
5
¼ tsp salt
6
500 g skinless chicken breast fillets
7
zest of half an orange
8
juice of 1 orange (about 1/4 cup)
9
2 Tbsp cider vinegar
10
¼ cup olive oil
11
1 tsp sugar
12
¾ cup Israeli couscous
13
400 g can Wattie's Chickpeas in Springwater, drained
14
120 g bag fresh baby spinach leaves
15
70 g packet whole almonds, toasted
16
12 dried apricots, halved
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