Moroccan chicken and couscous salad

189 views
174 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
189
On SlideShare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Moroccan chicken and couscous salad

  1. 1. Moroccan Chicken and Couscous SaladIngredients:2 carrots, thickly sliced1 celery stalk, thinly sliced2 scallions, rinsed and chopped1 tbsp olive oil1 onion, chopped2 Chicken Breast Fillets, cut into strips (about 300g)3tsp Ras El Hanout Spice Mix or Harrisa paste400g can chopped tomatoes200 ml hot chicken stock410g can chickpeas40g pack fresh coriander, chopped1 red pepper diced1 cucumber diced200g couscousSalt and black pepper to tasteOptional:Crusty bread or pita breadHow to prepare: 1. Heat the oil in a large pan and add the onion, carrots, and celery. 2. Cover the pan and steam the vegetables over a low heat for about 8 minutes, stirring occasionally. 3. Scoop the vegetables out from the pan and set them to one side. Cover to keep warm. Now add the chicken strips and cook for a few minutes in the same pan until browned on all sides. 4. Stir in the spice mix or Harrisa paste and scallions and cook, stirring, for another two minutes.
  2. 2. 5. Add the vegetables back to the pan, then add the tomatoes and the stock. Bring back to a boil.6. Add the chickpeas, season and bring to a simmer for 20 minutes, covered, until the chicken is cooked through and there is no pink meat. Turn off the heat and stir in the coriander, peppers and cucumber, and cover to keep warm.7. The cucumber should always be added raw to the mixture, however, the pepper can be added raw or cooked to taste. For sautéed pepper, include the pepper with the onions, celery and carrots in step one. For best results, peel if skin is blackened on the pepper.8. To prepare the couscous, heat 25 grams of butter or two tbs oil in a heavy based pan. Add the couscous and stir over a medium heat for approximately two minutes. Switch off the heat and add 250 ml boiling water, and stir. Cover the pan and let the water soak into the couscous for at least five minutes. Switch on the heat again and warm gently for another minute, using a fork to separate the grains. For extra moistness add a splash of olive oil and stir through.9. Serve the chicken and vegetables on top of the couscous, with a side of crusty or pita bread if desired.10. Crusty bread and pita bread can be warmed under a moderate grill.

×