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Moroccan chicken couscous salad

Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe. Make a big batch and feast all week long.

Course Chicken, Lunch, Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alida Ryder

Ingredients

For the couscous salad

  • 3 cups couscous
  • cups stock
  • 2 cups roasted butternut squash
  • 2 red bell peppers chopped
  • 1 cup dried apricots chopped
  • 1 cup feta cheese crumbled
  • 2-3 cups rocket/arugula chopped
  • 3 tbsp olive oil
  • juice of 1/2 - 1 lemon
  • salt to taste
  • pepper to taste

For the Moroccan chicken

  • 4 large chicken breasts cubed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • chilli flakes to taste
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp olive oil
  • juice of 1/2 lemon

Instructions

  1. Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes. 

  2. When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together. 

  3. To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours. 

  4. Cook the chicken in a hot frying pan until golden brown and cooked through. 

  5. Serve the couscous salad with the Moroccan chicken. 

  6. For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead.