Sumac Chicken & Couscous salad

Warm Moroccan salad | Nadia Felsch

Sumac Chicken & Couscous salad
Prep time
Cook time
Total time
yield: 2
  • 1 ½ cups pearl couscous
  • ½ teaspoon olive oil
  • 1 chicken breast
  • ½ tablespoon olive oil
  • ½ teaspoon fresh orange juice
  • 1 ½ teaspoons sumac
  • ½ teaspoon ground cinnamon
  • Salt and pepper
  • ¼ cup raw, shelled pistachios
  • 4 slices fresh orange
  • ¼ cup natural sultanas
  • ½ cup fresh mint leaves
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  1. Bring 2 ½ cups water to the boil in a saucepan on medium-high heat
  2. Add the couscous, oil and stir
  3. Cook for 15 minutes or until the water is absorbed
  4. Remove from the heat, cover and let stand for 5 minutes
  5. Gently fluff up the couscous with a fork to separate the grains
  6. Whilst couscous is cooking, heat a frypan on med-high heat
  7. Coat chicken breast well with oil, juice, spices and seasoning
  8. Add to pan once hot and cook through
  9. In another pan, dry toast pistachios on med-high heat for a few minutes
  10. Allow to cool slightly and chop roughly
  11. Halve and peel orange slices
  12. Once chicken is cooked, slice and serve with all ingredients
  13. Mix well to combine, coating with oil, salt and pepper to taste
Fresh and delightful for all the senses, is this flavour-packed and simple salad.
Serve warm or at room temperature for satisfying results.

This is a wonderful dish to impress guests with and can be almost wholly put together ahead of time - just leave the wet ingredients out until serving.

Vegetarians or those in need of a side dish? Leave out the chicken.

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