A mild, Morrocan-inspired dish that uses pantry staples and comes together in 20 minutes. A great weeknight meal! If you crave more of a burst of flavour, try doubling the quantity of spices.
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
¼ cup vegetable oil
2 tsp ground cumin
1 tsp ground coriander
½ tsp tumeric
½ tsp salt
¼ tsp cinnamon
¼ tsp pepper
4 boneless, skinless chicken breasts
1½ cups chicken stock
1½ cup couscous
1 cup dried apricots, cut in strips
1 tsp grated orange zest
¼ cup orange juice
½ cup slivered almonds, toasted
⅓ cup parsley, chopped
Lemon and orange wedges, to serve
Instructions
In a bowl, combine 2 Tbsp of the oil, cumin, coriander, tumeric, ¼ tsp of the salt, cinnamon, and pepper. Set aside 1 Tbsp of mixture for the couscous; use remainder to coat the chicken.
Grill chicken on medium-high heat on a greased grill, about 6 minutes per side until no longer pink inside.
Meanwhile, in a heavy-bottomed pot, bring chicken stock to a boil. Add couscous and apricots and stir; remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
Whisk together orange zest, orange juice, remaining oil, and reserved spice mixture. Using a fork, mix into couscous along with the almonds, parsley, and remaining salt.
Divide salad among plates. Cut chicken into thick slices and place on salad. Serve with lemon and orange wedges, if desired.
Notes
For an even bolder, stronger taste, try doubling the quantity of spices.
*Adapted from a Canadian Living recipe.
Recipe by Port and Fin at https://portandfin.com/moroccan-inspired-apricot-couscous-chicken-salad/