Moroccan-Style Chicken with Couscous Salad
Serves: 4
Couscous Salad
  • 370g couscous
  • ½ small red onion, halved and finely sliced lengthways
  • 50g pistachio nuts, toasted and roughly chopped
  • 8 dried apricots, chopped
  • 60g green olives, pitted and chopped
  • ¼ preserved lemon, pulp removed, rinsed and finely chopped
  • 1 small handful of mint, roughly chopped
  • 1 small handful of parsley, roughly chopped
  • 2 tablespoons plain flour
  • 1 tablespoon ras el hanout
  • 12 chicken tenderloins
  • 2 - 3 tablespoons olive oil
Yoghurt Dressing
  • 250 g plain yoghurt
  • 2 tablespoons chopped mint
  • 2 teaspoons ras el hanout
  • 1 teaspoon honey
  1. Cook couscous according to instructions on the packet. Fluff up with a fork. Toss the remaining ingredients through the couscous.
  2. Meanwhile, combine the flour and ras el hangout on a flat plate. Coat the chicken tenderloins in the mixture and shake off the excess.
  3. Heat the oil in a large non-stick frying pan. Cook the chicken for 2 - 3 minutes on each side, or until cooked and golden. Add a little more oil as needed.
  4. Slice the chicken.
  5. To make the yoghurt dressing, combine the ingredients in a bowl.
  6. To serve, pile the couscous onto plates, top with the chicken slices and spoon over the yoghurt dressing.
Recipe by Villiers Brown at