Winter Couscous Salad with Spicy Chicken

Chicken and couscous salad

Salad’s aren’t just for Summer, roast up your favorite winter vegetables in this versatile winter couscous salad made with roasted onion, pumpkin, sweet potato, sautéed spinach and pomegranate.

 

 

This weeks dish: Winter Couscous Salad with Spicy Chicken

1 cup pumpkin diced

1 cup sweet potato diced

1 onion diced

500g chicken tenderlions

1 pinch cayenne pepper

1 tsp cumin

½ tsp dried coriander

½ tsp salt

1 pomegranate

2-3 bunches spinach

1 cup couscous

1 cup water

1 tsp butter

Vegetables cute into cubes

Coat vegetables with 1 tbsp oil and a sprinkling of salt and lay in a roasting tray. Bake for approximately 30mins or until a fork easily pierces them.

Tossing the vegetables in oil

Place the chicken into a bowl and add 1 tbsp oil, cayenne pepper, cumin, salt and coriander. Use a spoon to make sure the tenderloins are evenly coated in oil and spices.

Seasoning the chicken

Fry chicken on medium heat until golden then remove from the pan to a cutting board to sit while you assemble the rest of the salad.

Cooking the chicken in a pan

Roughly chop spinach and sauté until wilted.

Sauteing the chopped spinach

Add water, 1 tbsp oil and a pinch of salt to saucepan and bring to the boil, once boiling remove from heat, add couscous, cover and allow to sit for 3 minutes.

Boiling the couscous

Remove lid, add butter and fluff couscous using a fork.

Fluffing couscous in butter

Slice pomegranate in half and remove seeds from the white flesh.

Removing the pomegranate seeds

In a large bowl add couscous, winter vegetables, spinach, and pomegranate seeds. Mix through and place chicken on top of the couscous salad and garnish with a sprig of fresh coriander. Serve & Enjoy.

Chicken tossed in winter couscous salad

 

 

 

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