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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
Cuisine
Moroccan
Keyword
chicken couscous salad, meal prep salad, Moroccan chicken
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
434
kcal
Author
Alida Ryder
Ingredients
For the couscous salad
3
cups
couscous
4½
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
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.
When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
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.
Cook the chicken in a hot frying pan until golden brown and cooked through.
Serve the couscous salad with the Moroccan chicken.
For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead.
Video
Nutrition
Calories:
434
kcal
|
Carbohydrates:
70
g
|
Protein:
24
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
53
mg
|
Sodium:
1398
mg
|
Potassium:
744
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
5890
IU
|
Vitamin C:
47.8
mg
|
Calcium:
156
mg
|
Iron:
2.4
mg