INFO:

COOKBOOK RECIPE MEAL SERIES RECIPE 6u002F10 MOROCCAN CHICKEN WITH PEARL COUSCOUS, FETA AND ALMONDS Ingredients: 8 chicken tenderloins 2 tablespoons extra-virgin olive oil 2 tablespoons Moroccan seasoning 180 g (1 cup) pearl couscous 2 teaspoons chicken or vegetable stock powder 1 cup roughly chopped spinach leaves 1 Lebanese cucumber, grated with a julienne peeler 80 g (2u002F3 cup) dried cranberries 6 spring onions, finely sliced 400 g can chickpeas, rinsed and drained 1 large handful of mint leaves, finely chopped 150 g feta, crumbled 155 g (1 cup) whole almonds, toasted and roughly chopped lemon wedges, to serve (optional) DRESSING 3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar juice of 1 lemon 2 teaspoons dijon mustard 2 teaspoons pure maple syrup pinch each of salt flakes and freshly ground black pepper Method: 1. Place the chicken in a shallow bowl. Drizzle on the olive oil and sprinkle on the Moroccan seasoning. Rub the oil and spice mixture into the chicken and set aside to marinate for 10 minutes, or even better for a few hours in the fridge. 2. Bring a saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to low and simmer according to the packet instructions, about 8–10 minutes. Drain and run some cold water over the couscous to stop the cooking process. Set aside. 3. Dressing: Combine all the ingredients in a small jug or jar and mix well. 4. Heat a large frying pan over medium heat. Add the chicken and cook for 3–4 minutes on each side until the chicken is lightly golden and cooked through. Set aside. Bring it all together. 5. Combine the spinach, pearl couscous, cucumber, dried cranberries, spring onion, chickpeas, mint, feta and almonds in a large bowl. Drizzle on half the dressing and toss well. Check if you need more dressing; you don’t want the salad to be drenched, instead you want it to be lightly coated. Spoon the salad into serving bowls. Top with the warm chicken. Feel free to squeeze on some lemon juice, if desired.