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Moroccan Carrot & Chicken Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 400 g Chicken breast
  • 3 Carrots
  • 1 c Couscous
  • 4 tablespoon Moroccan paste
  • ¼ Currants or raisins
  • 2 tablespoon Poppy seeds
  • 4 tablespoon Sliced almonds
  • 1 c Fresh coriander
  • 1 c Rocket
  • 2 tablespoon Olive oil
  • ¼ c Orange juice
  • 2 tablespoon White wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Man grind
  • 1-2 tablespoon Mother Dukkah

Instructions

  • Preheat oven 160 fanbake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken beast and bake for 15-20 minutes or until cooked through.
  • Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for smaller option. 
  • Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds and coriander and rocket.
  • To make the dressing, mix together the olive oil, orange juice, mangrind, mustard and vinegar. Toss through the salad.
  • Remove cooked chicken from oven and slice into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.