This Moroccan 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.
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!!!
How to make Moroccan chicken salad
We start with the spices for the chicken breast. Don’t be put off by the long list. They are all spices that you probably have in your pantry already.
- Ground cumin
- Ground coriander
- Ground ginger
- Ground cinnamon
- Cayenne pepper (optional)
These are mixed together with 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 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 😉
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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Moroccan Chicken Salad Bowl
For the chicken
- 2 chicken breasts
- 1 tsp salt
- 1 tsp sugar
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 3 tbsp olive oil
- 3 crushed garlic cloves
For the couscous
- 1 1/2 cup chicken stock
- 1 1/4 cup dried couscous
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- 1 tbsp olive oil
For the salad
- 1 cup pomegranate arils
- 2 cups baby salad leaves
- 1/4 cup toasted walnuts
- 1/3 cup feta cheese
- handful fresh cilantro (fresh coriander)
- 1 tbsp extra virgin olive oil
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 1/2 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.