Having a selection of dried spices on hand brings flavours from around the world to your table. For example, this salad features a Moroccan-inspired, pantry-friendly combination of dried fruit, nuts, couscous and spices, plus chicken from the freezer.
Ingredients
- 1/4 cup (50 mL) Vegetable oil
- 2 tsp (10 mL) Ground cumin
- 1 tsp (5 mL) Ground coriander
- 1/2 tsp (2 mL) Turmeric
- 1/2 tsp (2 mL) Salt
- 1/4 tsp (1 mL) Each cinnamon and pepper
- 4 Boneless skinless chicken breasts
- 1-1/2 cups (375 mL) Couscous
- 2/3 cup (150 mL) Dried apricots, cut in strips
- 1 tsp (5 mL) Grated orange rind
- 1/4 cup (50 mL) Orange juice
- 1/3 cup (75 mL) Slivered almonds, toasted
- 1/4 cup (50 mL) Chopped fresh parsley
- 4 Each wedges lemon and orange
Steps
- In bowl, combine 2 tbsp (25 mL) of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp (15 mL) for couscous. Add chicken to remainder; toss to coat.
- Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)
- Meanwhile, in large bowl, combine couscous and apricots; add 1-1/2 cups (375 mL) boiling water. Let stand for 5 minutes; fluff with fork.
- Whisk together orange rind and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)
- Divide salad among plates. Slice chicken crosswise into 1/2-inch (1 cm) thick slices; place on salad. Serve with lemon and orange wedges.
- Substitution: Use quartered dried dates or golden raisins instead of the apricots, and 4 salmon fillets (about 1-1/2 lb/750 g total) instead of the chicken breasts.
