Moroccan Chicken with Couscous Salad

Name: Moroccan Chicken with Couscous Salad
Yield: Serves 4
Ingredients: 50 g (1¾ oz/⅓ cup) pistachio nuts, toasted; 8 dried apricots, chopped; ¼ preserved lemon; 2–3 tablespoons olive oil; 500 ml (17 fl oz/2 cups) apple juice; 60 g (2¼ oz/⅓ cup) green olives, pitted and chopped; 370 g (13 oz/2 cups) couscous; 1 small handful parsley, roughly chopped; 250 g (9 oz/1 cup) plain yoghurt; 1 small handful mint, roughly chopped; 2 tablespoons chopped mint; 2 teaspoons ras el hanout, extra; 2 tablespoons plain (all-purpose) flour; 1 tablespoon ras el hanout; 1 teaspoon honey; ½ small red onion, halved and thinly sliced; 12 chicken tenderloins, trimmed

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Couscous Salad

¼ preserved lemon
500 ml (17 fl oz/2

Preserve
Main course

Method

To make the couscous salad, remove and discard the salty flesh from the preserved lemon and rinse the zest thoroughly under running water. Chop the zest finely: you will need about 1 tablespoon.
Heat the apple juice in a saucepan until hot but not b