Moroccan Chicken with Couscous Salad

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

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

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Polenta and Couscous

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