Quick and healthy weeknight meals are always something I am looking for, and considering that I rarely make the same thing twice I need a lot of ideas! I saw a Salad in a Jar feature in Clean Eating that I used as inspiration to make a whole wheat couscous salad with carrots, fresh herbs, chicken and a light homemade harissa dressing.
This could easily be made vegetarian, just sub out the chicken for chickpeas. It would cut down on the prep and cooking time as well.
I didn’t go too heavy on the spice in this but you could easily add cayenne, red pepper flakes or even a little hot sauce to the dressing and the salad. Scott did all 3 and was loving every spicy bite.
Moroccan Chicken and Carrot Salad
Prep Time: 10 Minutes
Cook Time: 10 Minutes
6034543Ingredients (Serves 6-8)
- 1 cup whole wheat couscous
- 1 large red bell pepper, roughly chopped
- 2 lemons, juiced
- 1 lb chicken breasts
- 1 cup shredded carrot (I bought the bag of julienned carrots to save time)
- 2 tbsp olive oil
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 bunch Italian parsley
- 1 bunch mint
- 1/4 cup dried unsweetened apricots, roughly chopped
- 1/4 cup sunflower kernels
- Salt/Pepper
Instructions
Cook couscous according to directions, fluff with a fork and set aside.
In a blender combine bell pepper, juice of 2 lemons, olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, salt/pepper and blend until smooth.
With remaining paprika and cumin, season chicken. Cook or grill chicken until cooked through and cut into bite sized pieces.
In a large bowl add couscous, parsley, mint, apricots, sunflower seeds, carrot, chicken pieces and top with dressing. Stir to combine and serve.
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