This recipe provides instructions for making a Moroccan Chicken and Couscous Salad. It includes a list of ingredients such as chicken breast, carrots, celery, onions, tomatoes, chickpeas, coriander and couscous. The chicken is cooked with Ras El Hanout spice mix and vegetables before adding tomatoes, stock and chickpeas to simmer. Couscous is prepared separately and the finished chicken and vegetables are served over the couscous with optional bread.

1. Moroccan Chicken and Couscous Salad
Ingredients:
2 carrots, thickly sliced
1 celery stalk, thinly sliced
2 scallions, rinsed and chopped
1 tbsp olive oil
1 onion, chopped
2 Chicken Breast Fillets, cut into strips (about 300g)
3tsp Ras El Hanout Spice Mix or Harrisa paste
400g can chopped tomatoes
200 ml hot chicken stock
410g can chickpeas
40g pack fresh coriander, chopped
1 red pepper diced
1 cucumber diced
200g couscous
Salt and black pepper to taste
Optional:
Crusty bread or pita bread
How 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. 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.