Warm Chicken Couscous Salad with Green Olives
Recipe type: Side
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Couscous – 150 gms
  • Boneless and skinless chicken breast – 200 gms
  • Egg – 1
  • Green olives – 20, pitted
  • Garlic – 6 cloves, minced
  • Olive oil – 3 tbsp
  • Honey – 2 tbsp
  • Cumin powder – 2 tsp
  • Paprika – ½ tsp
  • Red pepper flakes/chilli flakes – 1 tsp
  • Salt to taste
  • Lemon – 1, cut into wedges
  1. Put the couscous in a large bowl and pour boiling water over it until all the couscous are covered with water. The amount of water must be just enough to keep all the couscous immersed in water. Cover with a plate and set it aside.
  2. Cut the chicken breast into long thin strips. Whisk the egg in a shallow dish. Heat 1 tablespoon of olive oil in a skillet. Dip one chicken strip at a time into the beaten egg and place into the hot oil. Fry the chicken strips for 2 minutes each side. Take them out and set aside in a bowl.
  3. Slice most of the olives keeping 4 or 5 to garnish at the end.
  4. Heat remaining olive oil in a large skillet. Add the minced garlic for a minute until translucent but not brown. Add in the sliced olives and give a quick stir.
  5. Add the cumin powder, paprika and salt to taste. Add honey and mix everything well.
  6. Uncover the bowl of couscous. By now the water should have been all absorbed by the couscous. Fluff up the couscous with a fork and then add them to the olive and spice mixture.
  7. Add the fried chicken and give a quick toss to combine everything together with the spices. Keep stirring for 2 to 3 minutes until everything warms up.
  8. Remove the couscous from heat and squeeze in some lemon juice.
  9. Garnish with the whole olives, sprinkle the red pepper/chilli flakes and serve warm with more lemon wedges if desired.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/09/warm-chicken-couscous-salad-with-green-olives/