This Moroccan Spiced Chicken Couscous Salad Bowl is the perfect lunch. The chicken is marinated in wonderful moroccan seasoning, whist the sweet tart pomegranate and salty feta round out the dish.
Served on top of a bed of couscous with plenty of fresh salad and herbs, this moroccan salad is sure to leave you feeling satisfied.
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How to make Moroccan Spiced chicken salad
We start with the spices for the chicken breast. I have specified to use my Homemade Moroccan Spice Blend, don't be put off by that. It is made with spices that you probably have in your pantry already.
- Sugar
- Paprika
- Ground cumin
- Ground coriander
- Ground ginger
- Ground cinnamon
- Black Pepper
- Cayenne pepper (optional)
- All Spice (optional - if you don't have it you can leave it out!)
You can get the full recipe for my Homemade Moroccan Spice Mix here. Or you can use a store bought version.
The site blend is mixed together with, salt, olive oil and crushed garlic. This mixture give the chicken so much flavor! They really do add an amazing flavor to the chicken! I suggest leaving them for 30 minutes to really get the flavor into the meat, but you can leave them on for up to 24 hours.
The cooked chicken is slightly sweet, highly aromatic and with a wonderful warmth. Just delicious!
How to cook the marinaded chicken breasts
The chicken breast are fried in a skillet or frying pan over a medium heat, until just cooked through. This keeps them juicy and tender.
Make sure you use a medium high heat as this will give the wonderful color and boost the smokey flavor, but don't use a super high heat or the spices will burn and turn bitter. YUCK!
What to add to a moroccan spiced chicken salad
This salad bowl is bursting with ingredients.
- Pomegranate arils
- Baby salad leaves
- Toasted walnuts
- Feta cheese
- Fresh cilantro (coriander)
I have used feta cheese, but you can add some goats cheese or if you prefer a milder cheese some dry ricotta would be great.
What are Pomegranate arils?
Pomegranate arils are the seeds from Pomegranate fruit. They are sweet and tart all at once! And they are perfect little jewels in this salad! You can buy them in the fruit and veg section already removed from the pomegranate, which makes it so much easier!
You can also buy them in the frozen section.
But if you are buying a fresh pomegranate, then cut it in half and use a wooden spoon to whack the seeds from the pomegranate. They will rain down onto your salad, or better yet into a bowl - less mess 😉
The colours in this Moroccan Chicken Couscous salad are stunning!!!! I love it. When I plated it up and looked through the camera I did a little dance. The colours just popped and made me smile.
I think my gorgeous new blue bowl helped! Tell me it helped!!! As I am super in love with it!!! It is from the same company that supplies Masterchef with all their stunning bowls. I could have spent a small fortune on their stunning bowls!
My other current favourite from them can be seen here in my Mexican Black Rice and Pumpkin Salad Post. Aren't they both just gorgeous?!?!?!
AND Food that looks beautiful is just the best kind of food. Especially when it is healthy and also tastes amazing!!!
Enjoy x
For more delicious Chicken recipes try these:
- Peri Peri Chicken
- Garlic Chicken Pasta
- Greek Chicken with Lemon
- Creamy Champagne Chicken
- Dill Pickle Stuffed Chicken Breasts
- Baked Tomato Chicken Breasts
- Crispy Oven Baked Chicken Schnitzel
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RECIPE - Moroccan Spiced Chicken Salad Bowl
Ingredients
For the chicken
- 2 chicken breasts
- 1 teaspoon salt
- 2 tablespoon Moroccan Spice Blend
- 3 tablespoon olive oil
- 3 crushed garlic cloves
For the couscous
- 1 ½ cup chicken stock
- 1 ¼ cup dried couscous
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 tablespoon olive oil
For the salad
- 1 cup pomegranate arils
- 2 cups baby salad leaves
- ¼ cup toasted walnuts
- ⅓ cup feta cheese
- handful fresh cilantro (fresh coriander)
- 1 tablespoon extra virgin olive oil
Instructions
Start by marinating the chicken.
- Place the chicken breasts into a large zip lock bag and then take a smooth meat mallet or heavy wooden spoon to lightly bash the breast until it is an even thickness. You are aiming for ½ inch thickness all over.
- Add the salt, sugar, paprika, ground cumin, ground coriander, ground ginger, cinnamon and cayenne pepper (if using) into the ziplock bag.
- Shake the bag to evenly coat the chicken.
- Then add in the olive oil and crushed garlic cloves.
- Squish the chicken and spice mixture together in the bag so the chicken is well coated.
- Then crush in the garlic and give it another good squish.
- Leave the chicken to marinate for at least 30 minutes.
Meanwhile make the couscous.
- Bring the chicken stock to the boil and then add in the paprika, ground coriander and olive oil.
- Remove from the heat and then tip in the couscous.
- Place the lid on and leave off the heat for 10 minutes.
- Once the couscous has been sat for 5 minutes, take a fork and drag the tines over the couscous to loosen the grains.
- Add the fluffed couscous to the serving bowl.
- Arrange the pomegranate arils, crumbled feta, toasted walnuts, baby leaves and fresh coriander on top (or mix it through)
To cook the chicken.
- Get a heavy based fry pan super hot and add a splash of oil.
- Cook the chicken over a medium high heat for 5-6 minutes on each side or until cooked through.
- Slice the chicken across the grain and add it to your buddha bowl.
- Drizzle with the evoo and serve.
Nutrition
Nutrition is per serving
Veronika's Kitchen says
This is a perfect healthy and delicious recipe) Sounds like it has lots of good flavors! Great recipe!
Claire McEwen says
I love when food is so delish and ends up being healthy too 😀
Kathryn @ FoodieGirlChicago says
I'm always looking for new bowl ideas for lunch. This one looks delicious and needs to go on my list for lunch this week!
Claire McEwen says
It is a bit unusual but I love all the flavors, I hope you enjoy it 😀
Tamara Andersen says
This is a gorgeous buddha bowl Claire! I love, love, love Moroccan flavors, and you've brought them together in a healthy, beautiful bowl. And I adore the blue bowl! 😉
Claire McEwen says
Thank you Tamara, I always feel happy when I eat moroccan inspired food 😀
(It is just gorgeous isn't it 😀 )
Carrie | Clean Eating Kitchen says
I love buddha bowls, so much variety and colour! Loving the spice mix you have used to flavour the chicken
Claire McEwen says
Moroccan flavours just always seem to make things better 😀
Analida @ ethnicspoon.com says
I love the flavors of Moroccan food and this looks like the perfect lunch for me! Thanks for sharing! I make a slow-cooker or tagine saffron chicken from Morocco if you want to check it out: https://ethnicspoon.com/moroccan-saffron-chicken/
Claire McEwen says
Will definitely check it out Analida, I just love moroccan flavors 😀
Sharon says
Couscous is such a fabulous addition to bowls and salads. This looks like the perfect lunch or light dinner for any night of the week.
Claire McEwen says
I love how quick couscous is as well!!! thank you for stopping by 😀
Veena Azmanov says
I love simple meals like this.... no fuss! Couscous is my favorite and this sound incredible with Moroccan spices. Saving for later - definitely going to try this.
Claire McEwen says
I hope you enjoy it Veena, it is such a great filling, healthy meal 😀
Dominique | Perchance to Cook says
This does look like the perfect lunch! Spiced chicken, couscous, veggies and fruit. NOM. I want this for my lunch today!!
Claire McEwen says
I hope you enjoy it Dominique 😀
Kate says
I love buddha bowls! I've never made one with couscous as a base, though. What a great idea! I also love that pile of pomegranate arils you have...so delicious little bursts of flavor and that color. So good!
Claire McEwen says
I love how quickly couscous cooks and how easy it is to add flavour to it!
Pomegranates are so much fun to use in a recipe, like little jewels!
Corina Blum says
I just love Moroccan flavours and the pomegranate seeds are such a great match with this meal too!
Claire McEwen says
Thank you Corina, I just love the little jewels of pomegranate in dishes 😀
Gloria @ Homemade & Yummy says
This is one beautiful and delicious looking dish. Love Moroccan flavours, and pomegranate is so delicious. I would be happy with this for dinner any night of the week.
Claire McEwen says
I think the pomegranate and the cheese really make this something special 😀
Alyssa says
I'm all about bowls jam-packed with delicious things. I'd be all over this one!
Claire McEwen says
I agree, if you are going to eat a salad then you want it to be packed with flavor and texture 😀
Sues says
I absolutely love everything in this salad and the colors are so gorgeous! Pomegranates and feta make me swoon and I'm a big fan of the Moroccan flavors!
Claire McEwen says
Thank you Sues, I was so happy with the bright colours in this dish.
And like you, I love pomegranates and feta...such a great combo 😀
Dorothy Dunton says
Hi Claire! What a beautiful dish! And, yes, your bowl is gorgeous! I have seen food sites where they use highly decorated dinnerware and it just takes away from the food. Simple plating has always been my style. I haven't made couscous in quite a while...guess I'll have to get some! 🙂