I don't make enough Moroccan and Moroccan-inspired dishes. This salad helped me decide that. There's just something I love about the bright spices, fresh herbs, and touch of sweetness from the fruit that is often included.
I make a chicken tagine with all those elements (it's also a really easy one-pot meal) and M and I love it. It's hearty and warming and perfect for fall and winter. This salad contains many of those same flavors I've come to really enjoy but in a much more summer-friendly salad. Each component is very simple and most of them can be prepped in advance. Just layer them up in a pretty dish or jar and you've got yourself one fantastic salad that pleases the belly and the eye!
Moroccan Chicken & Carrot Salad
adapted from Clean Eating, August/September 2012
1 c. couscous (uncooked)
1 TBSP extra-virgin olive oil, divided
1 red bell pepper, roughly chopped
2 TBSP lemon juice
1/4 tsp. sea salt, plus more to taste
1/8 tsp. fresh black pepper, plus more to taste
1 tsp. ground cumin
1 tsp. ground paprika
6-8 oz. boneless, skinless chicken breast, cut into 1-in. pieces
3/4 c. fresh Italian parsley, roughly chopped
1/2 c. chopped or shredded carrot
1/2 c. fresh mint leaves, roughly chopped
1/4 c. dried apricots, roughly chopped
1/4 c. slivered almonds
1. Prepare couscous according to package directions. Set aside.
2. To make harissa, combine 1 TBSP oil with all ingredients, bell pepper through paprika, in a food processor. Process until thoroughly combined into a paste. Harissa can be made up to two days in advance.
3. Heat remaining oil in a skillet over medium heat. Toss chicken with 1/4 harissa paste. Sauté chicken until thoroughly cooked through, about 5 minutes.
Can be made up to one day in advance.