Speedy Spiced Chicken & Couscous Salad
Try this quick and easy dinner recipe of spiced Moroccan chicken with a veggie-packed couscous salad. It's delicious and approved by our nutritionist.
Ingredients
- 500g chicken tenderloins
- 2 tsp Moroccan seasoning
- 1 tbs extra virgin olive oil
- 1 cup wholemeal couscous
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 continental cucumber, deseeded, thinly sliced
- 1 carrot, cut into matchsticks
- 120g baby rocket, roughly chopped
- 1/4 bunch coriander, leaves picked
- 1 lemon, ½ juiced, ½ cut into wedges
- 1/2 cup light Greek yoghurt
Method
- Place chicken on a plate and sprinkle both sides with seasoning. Heat oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until cooked through.
- Meanwhile, place couscous in a large heatproof bowl. Add 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Stir in capsicum, cucumber, carrot, rocket, coriander and lemon juice.
- Divide couscous salad among plates. Top with chicken and yoghurt. Season with pepper. Serve with lemon wedges.
