Moroccan Chicken with Couscous Salad

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

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

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