North African chicken and couscous salad
8 servings
Prep: 20 mins,
Cooking: 2 hrs
Here's a bountiful salad crammed with interesting textures and the sunny, spicy flavours of North Africa.
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Ingredients (43)
For the chicken and stock:
1 | chicken — trimmed |
salt | |
1 | carrots — peeled, roughly chopped |
1 | celery stalks — sliced |
6 | fresh parsley |
10 | black peppercorns |
2 | bay leaves |
3 | cloves — whole |
1 | onion — quartered |
water | |
1/2 | lemon |
2 | garlic — cloves, peeled |
For the spice paste:
15 ml | cumin — seeds |
10 ml | coriander — seeds |
5 ml | sea salt — flaky |
5 ml | black peppercorns — whole |
4 | garlic — cloves, peeled |
1 | red chilli — chopped |
lemon — zest only | |
7.5 ml | cinnamon — ground |
90 ml | fresh chillies — 573 |
For the salad:
2 | aubergine |
olive oil | |
salt | |
600 g | cherry tomatoes |
500 g | couscous — cooked |
1 | sugar snap peas — sliced |
12 | apricots — Turkish, chopped |
250 ml | olives — green, pitted |
1 | chickpeas — tinned |
fresh coriander — bunch | |
fresh parsley |
For the dressing:
lemon — juice only | |
orange — juice only | |
7.5 ml | cumin — ground |
7.5 ml | paprika — sweet |
2.5 ml | chilli powder — to taste |
10 ml | dried mint |
5 ml | lemon — zest only |
cinnamon — ground |
To top:
fresh parsley — and coriander | |
100 g | almonds — flaked, toasted |
cumin |
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