Moroccan Spiced Chicken Couscous Salad Bowl
The ultimate comfort food with a twist! This Moroccan Spiced Chicken Couscous Salad Bowl combines tender chicken, fluffy couscous, and vibrant flavors, making it an easy weeknight dinner that impresses. Perfect for any occasion, you won't want to miss making this delicious dish tonight!
Equipment
- Blender
- Skillet
- Frying Pan
- Mixing Bowl
- Large Pot
- Chef's Knife
Ingredients
- 2 chicken breasts
- 1 teaspoon salt
- 2 tablespoon Moroccan Spice Blend
- 3 tablespoon olive oil
- 3 crushed garlic cloves
- 1.5 cup chicken stock
- 1.25 cup dried couscous
- 0.25 teaspoon paprika
- 0.25 teaspoon ground coriander
- 1 cup pomegranate arils
- 2 cup baby salad leaves
- 0.25 cup toasted walnuts
- 0.33 cup feta cheese
- 1 handful fresh cilantro
- 1 tablespoon extra virgin olive oil
Instructions
- Start by placing the chicken breasts into a large zip lock bag. Using a smooth meat mallet or a heavy wooden spoon, gently bash the chicken until it reaches an even thickness of about ½ inch all over. This helps it cook evenly.
- Add salt, paprika, ground coriander, and any other spices you enjoy into the same zip lock bag. Shake the bag to ensure that the chicken is evenly coated with the spices.
- Next, pour in olive oil and add the crushed garlic cloves. Squish the bag to mix everything well, ensuring that all sides of the chicken are coated. Let this marinate for at least 30 minutes. This step is crucial for infusing flavor.
- While the chicken marinates, bring chicken stock to a boil in a pot. Once boiling, stir in paprika and ground coriander, followed by the dried couscous.
- Remove the pot from heat, cover it, and let it sit for about 10 minutes. This allows the couscous to absorb all the flavors.
- After 10 minutes, uncover the pot and use a fork to fluff the couscous. This will help separate the grains and ensure a light texture.
- Transfer the fluffed couscous to a serving bowl. Layer it with pomegranate arils, crumbled feta cheese, toasted walnuts, baby salad leaves, and fresh cilantro. You can either mix these ingredients through or arrange them on top for a stunning presentation.
- Preheat a heavy-based fry pan over medium-high heat, adding a splash of olive oil once hot. Place the marinated chicken in the pan and cook for 5 to 6 minutes on each side or until it's cooked through and has a nice golden brown color.
- Once cooked, slice the chicken across the grain and arrange it over your vibrant salad bowl. Drizzle everything with a little more extra virgin olive oil for an added layer of richness.
- Serve immediately and enjoy your homemade Moroccan Spiced Chicken Couscous Salad Bowl!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan to maintain texture.
- Freezing: You can freeze the marinated chicken before cooking. Just thaw it overnight in the fridge before cooking.
- Pairing: Serve with a side of roasted vegetables or a simple yogurt sauce to balance the spices.
- Spice Level: Adjust the spice level by adding more or less of the Moroccan Spice Blend according to your preference.
- Variations: Consider adding other vegetables like bell peppers or cucumbers for added freshness and crunch.