Moroccan Chicken Couscous Salad


For the couscous salad

  • 3 cups couscous
  • 4½ cups stock
  • 2 cups roasted butternut squash
  • 2 red bell peppers chopped
  • 1 cup dried apricots chopped
  • 1 cup feta cheese crumbled
  • 2-3 cups rocket/arugula chopped
  • 3 tbsp olive oil
  • juice of 1/2 – 1 lemon
  • salt to taste
  • pepper to taste

For the Moroccan chicken

  • 4 large chicken breasts cubed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • chilli flakes to taste
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp olive oil
  • juice of 1/2 lemon


Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe. Make a big batch and feast all week long.

  1. Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes. 
  2. When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together. 
  3. To make the chicken, combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours. 
  4. Cook the chicken in a hot frying pan until golden brown and cooked through. 
  5. Serve the couscous salad with the Moroccan chicken. 
  6. For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead. 

Courtesy: Alida Ryder