Moroccan chicken & couscous salad
Roasted red peppers in brine, drained
100 g, drained weight
Chicken breast, skinless, grilled
Sabra Baba Ganoush
Schwartz Moroccan Seasoning
- Put the courgette slices in a steamer and cook for 5-8 minutes or until tender. Alternatively, put in a microwave-proof dish, cover and microwave on high for 5 minutes. Set aside.
- Put the couscous in a bowl and pour over enough boiling water to just cover it. Cover with cling film and set aside for 10 minutes, then uncover and fluff up the grains with a fork.
- In a serving bowl, combine the cooked couscous, sliced courgette, red peppers, chickpeas, Moroccan seasoning and coriander leaves. Season to taste.
- Top with the sliced chicken breast and the baba ganoush, then serve.