This Moroccan Chicken Couscous Buddha Bowl is there perfect lunch. The chicken is marinated in wonderful moroccan seasoning, whist the sweet tart pomegranate and salty feta round out the dish.  Served onto of a bed of couscous with plenty of fresh salad and herbs, this moroccan buddha bowl is sure to leave you feeling satisfied. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
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4.79 from 14 votes

RECIPE - Moroccan Spiced Chicken Salad Bowl

This Moroccan Chicken salad is there perfect lunch. The chicken is marinated in wonderful moroccan seasoning, whist the sweet tart pomegranate and salty feta round out the dish.  Served onto of a bed of couscous with plenty of fresh salad and herbs, this moroccan salad is sure to leave you feeling satisfied.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Lunch
Cuisine: Moroccan
Servings: 4
Calories: 587kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

For the chicken

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

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 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.

Nutrition

Calories: 587kcal | Carbohydrates: 57g | Protein: 25g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 929mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 980IU | Vitamin C: 10.8mg | Calcium: 105mg | Iron: 2.2mg
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