Moroccan Couscous Salad with Paprika Chicken

Moroccan Couscous Salad with Paprika Chicken

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Let our Paprika Pan Cook take you to Morocco in under half an hour! Tasty, fruity couscous with tender, golden chicken is just the ticket.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time15 min

Ingredients

  • 200g couscous
  • 50g sultanas
  • 300ml boiling water
  • 450g chicken mini fillets
  • 2 tbsp vegetable oil
  • 1 sachet Knorr Paprika Pan Cook Seasoning Mix
  • zest and juice of 1 lemon
  • 1 red onion, diced
  • 80g pomegranate seeds
  • 60g Feta cheese, crumbled
  • 25g toasted almonds
  • small bunch of coriander, chopped

Method

  • Place the couscous and sultanas in a heatproof bowl and pour over the boiling water. Cover with cling film and leave for 10 minutes without stirring.
  • In a bowl mix the chicken with the oil, add the Knorr seasoning mix and stir well to coat.
  • Over a medium heat pan-fry the chicken in a nonstick frying pan for 8 -10 minutes, turning occasionally until golden brown and cooked through.
  • Remove cling film and fluff up the couscous with a fork. Add the juice and lemon zest to the couscous with the onion, pomegranate seeds and Feta and stir through. Serve the couscous on a plate, top with the chicken and garnish with almonds and coriander.
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