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Photo of Spiced chicken, wholemeal couscous, fig and mint salad by WW

Spiced chicken, wholemeal couscous, fig and mint salad

Total Time
30 min
15 min
15 min
Moroccan inspired salad filled with cumin and paprika spiced chicken, sweet fresh figs, snow peas and loads of fresh mint and coriander leaves.


Skinless chicken breast

400 g, (Buy 2 x 200g)

Olive oil

1 tbs

Ground cumin

1 tsp

Ground paprika

1 tsp

Ground coriander

1 tsp

Dry wholemeal couscous

¾ cup(s), (150g)


1 bunch(es), cut into 5cm lengths

Snow peas

150 g, halved diagonally


4 medium, cut into wedges

Fresh mint

½ cup(s), (25g)

Fresh coriander

¼ cup(s), (15g)

Lime juice

¼ cup(s), (60ml)

Fresh red chilli

1 whole, deseeded, finely chopped

Caster sugar

1 tsp


  1. Place chicken, oil, cumin, paprika and ground coriander in a large bowl. Toss chicken in spice mixture to coat. Season with salt and pepper.
  2. Heat a large non-stick frying pan over medium-high heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before coarsely shredding.
  3. Meanwhile, place couscous in a large heatproof bowl. Pour over ¾ cup (185ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
  4. Cook asparagus and snow peas in a medium saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  5. Combine chicken, asparagus, snow peas, figs, mint and fresh coriander in a large bowl. Whisk juice, chilli and sugar in a jug until combined. Season with salt and pepper. Drizzle dressing over salad and toss to combine. Serve.


TIPS: You can use quinoa or freekeh (cooked following packet instructions) instead of couscous. Store any leftovers in an airtight container in the fridge for up to 1 day. Keep dressing in a separate container.