There’s something invigorating about a dish that instantly transports you to sun-soaked markets filled with spices and vibrant colors. This Moroccan Chicken and Carrot Salad with Whole Wheat Couscous is a joyful blend of flavors that awakens your senses and shakes off the mundane rhythm of everyday meals.
Picture tender chicken infused with the exotic warmth of ras el hanout, a Moroccan spice blend that brings both depth and excitement. Tossed with crunchy carrots, smoked almonds, and bursts of sweetness from currants, this salad is a delightful celebration on your plate. Not only is it a feast for your taste buds, but it’s also incredibly simple to prepare—perfect for busy weeknights or impressing friends at a last-minute gathering.
As you whip up this dish, the colorful ingredients and the fragrant orange dressing come together to create a stunning bowl of goodness that’s as satisfying to make as it is to eat. Ready to embark on this culinary adventure? Let’s dive into the recipe!
Why Moroccan Chicken And Carrot Salad Will Delight
Zesty Freshness: This Moroccan Chicken and Carrot Salad bursts with flavor, thanks to the zesty orange dressing that perfectly complements the spices.
Quick to Prepare: With a cooking time of just 12–15 minutes, dinner is ready in a flash, making it ideal for busy weeknights.
Nutritious and Wholesome: Whole wheat couscous brings fiber and texture, while the colorful veggies add essential nutrients, making this a guilt-free indulgence.
Impressive Presentation: The vibrant hues and enticing aromas make this dish a showstopper at any gathering—your friends and family will be in awe!
Versatile Serving: Whether as a main dish or a hearty side, this salad adapts to any meal, ensuring you never have leftovers. For additional inspiration, check out my meal prep tips for easy weeknight solutions!
Moroccan Chicken And Carrot Salad Ingredients
Discover the flavor-packed components of this delightful dish!
For the Chicken
• Extra virgin olive oil – Enhances the chicken’s richness and promotes browning.
• Ras el hanout – A fragrant Moroccan spice blend that adds depth to the chicken.
• Chopped preserved lemon rind – Brings a tangy, citrus kick to brighten up the dish.
• Crushed coriander seeds – Infuse the chicken with a warm, aromatic flavor.
• Chicken breast fillets – Lean protein that absorbs the spices beautifully.
For the Couscous Salad
• Dried couscous – Quick-cooking grain that serves as a perfect base for this salad.
• Boiling water – Helps hydrate the couscous quickly for an easy preparation.
• Sea salt flakes – Essential for seasoning the water and enhancing overall flavor.
• Carrots – Provides a refreshing crunch and vibrant color to the salad.
• Smoked almonds – Adds a delightful nutty flavor and texture contrast.
• Dried currants – Gives bursts of sweetness that balance the spices.
• Poppyseeds – Offers a unique crunch and visual appeal.
• Coriander (cilantro) leaves – Fresh herbs that brighten the dish with their distinct taste.
For the Orange Dressing
• Orange juice – The zesty base that brings brightness and acidity to the dressing.
• White wine vinegar – Adds a tangy note that complements the sweetness of the oranges.
• Crushed garlic – Introduces aromatic warmth that rounds out the dressing’s flavor.
• Dijon mustard – Offers a mild spiciness and helps emulsify the dressing.
Get ready to bring the irresistible flavors of Moroccan Chicken and Carrot Salad with Whole Wheat Couscous right to your kitchen!
How to Make Moroccan Chicken And Carrot Salad
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Prepare the Dressing: In a bowl, combine the extra virgin olive oil, orange juice, white wine vinegar, crushed garlic, and Dijon mustard. Whisk well until smooth and set aside.
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Preheat the Oven: Set your oven to 220°C (425°F). This high temperature will ensure the chicken turns out golden and delicious.
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Mix the Spice Rub: In a small bowl, combine the olive oil, ras el hanout, chopped preserved lemon rind, and crushed coriander seeds. Stir until fully blended, creating a fragrant paste.
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Roast the Chicken: Place the chicken breast fillets on a baking tray lined with non-stick paper. Brush each piece generously with the ras el hanout mixture. Roast in the oven for 12–15 minutes, or until they’re golden brown and cooked through. Allow to rest for a few minutes before slicing them into strips.
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Prepare the Couscous: While the chicken is roasting, pour the dried couscous into a large bowl. Add the boiling water and a pinch of sea salt, then cover tightly with plastic wrap. Let it sit for 5 minutes to absorb the water.
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Fluff and Mix: Once the couscous has absorbed the water, use a fork to fluff it gently. Stir in the shredded carrots, chopped smoked almonds, dried currants, poppyseeds, coriander leaves, and the sliced chicken. Drizzle with the orange dressing, tossing to combine everything beautifully.
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Serve: Divide the Moroccan Chicken and Carrot Salad among plates or bowls, ensuring each serving is colorful and appealing.
Optional: Garnish with extra coriander leaves for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Moroccan Chicken And Carrot Salad
Feel free to explore new flavors and ingredients—your kitchen adventure awaits!
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Gluten-Free: Swap whole wheat couscous for quinoa or cauliflower rice for a gluten-free option. Both provide a hearty yet light base.
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Vegan Delight: Replace the chicken with grilled tofu or chickpeas, marinated in the same spices. You’ll still savor those vibrant Moroccan flavors.
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Spice It Up: Add a pinch of cayenne or crushed red pepper flakes for a spicy kick. This will give your salad an exciting level of heat.
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Nut-Free: Omit the smoked almonds and substitute with pumpkin seeds or sunflower seeds for added crunch without the nuts.
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Herb Twist: Experiment by using parsley or mint instead of coriander for a fresh flavor variation that pairs beautifully with the dressing.
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Fruits Galore: Add diced apples or pomegranate seeds to enhance the sweetness and texture. They’ll provide delightful bursts of flavor in every bite.
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Roasted Vegetable Boost: Toss in some roasted bell peppers or zucchini for added color and a smoky sweetness that complements the dish well.
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Yogurt Dressing: For a creamy touch, drizzle a dollop of Greek yogurt or tahini dressing over the salad as an alternative to the orange dressing.
What to Serve with Ras El Hanout Chicken with Couscous?
There’s nothing quite like creating a vibrant, complete meal that dances on your palate and fills your home with delightful aromas.
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Tzatziki Dip: This refreshing yogurt-based dip complements the spices beautifully, adding a cool contrast to the warm flavors of the chicken. Perfect for scooping with pita chips!
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Grilled Vegetable Skewers: Smoky, slightly charred veggies like bell peppers, zucchini, and red onions offer a lovely texture and a burst of color that pairs perfectly with the couscous.
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Roasted Sweet Potatoes: The natural sweetness of root vegetables balances the spiciness of the dish, creating a comforting and filling plate.
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Hummus Platter: A creamy, garlicky hummus adds nutritional richness and pairs seamlessly with the zesty orange dressing of the salad. Serve with sliced pita for extra delight!
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Citrus Salad: A light, refreshing salad of mixed greens, oranges, and a sprinkle of sea salt enhances the overall flavor profile, making every bite feel vibrant.
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Minted Yogurt Sauce: A dollop of cool, minty yogurt provides a refreshing contrast to the warm, spiced chicken, making each bite a party of flavors.
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Sparkling Water with Lime: Hydrate with a refreshing drink that elevates the meal. The zesty citrus notes in the drink echo the flavors in your dish beautifully.
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Baklava: For a sweet finish, serve this flaky pastry drizzled with honey. Its rich sweetness offers a delightful end to your Moroccan-inspired feast.
Make Ahead Options
Make your Moroccan Chicken and Carrot Salad with Whole Wheat Couscous even easier by prepping it in advance! You can marinate the chicken in the ras el hanout mixture up to 24 hours ahead to infuse those incredible flavors, sealing it in an airtight container in the refrigerator. The couscous can be cooked ahead of time and stored in the fridge for up to 3 days—just make sure to fluff it with a fork before mixing in the fresh ingredients. When you’re ready to serve, simply roast the marinated chicken, then combine everything with the dressing for a delicious, quick meal that’s just as vibrant and tasty as when freshly made. This approach not only saves you time but ensures you have a wholesome, delightful dish ready to impress!
Expert Tips for Moroccan Chicken And Carrot Salad
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Spice Level Adjustments: If you prefer a milder flavor, reduce the amount of ras el hanout or omit the crushed coriander seeds.
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Perfectly Cooked Chicken: Use a meat thermometer—chicken should reach an internal temperature of 75°C (165°F) for juiciness.
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Couscous Texture: Avoid over-soaking the couscous; 5 minutes is optimal for fluffy grains. Stir gently to keep it light and airy.
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Nut Alternatives: Swap smoked almonds for walnuts or pecans if you want a different nutty flavor in your Moroccan Chicken and Carrot Salad.
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Dress It Up: For extra zing, add fresh lemon juice to the orange dressing. It’ll balance out the sweetness perfectly.
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Make-Ahead Option: Prepare the chicken and dressing in advance. This makes assembly quick and easy for busy weeknights!
How to Store and Freeze Moroccan Chicken And Carrot Salad
Fridge: Store any leftovers in an airtight container for up to 3 days. This keeps the flavors fresh while ensuring the chicken remains tender.
Freezer: For best results, freeze the chicken and couscous separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When you’re ready to enjoy, reheat the chicken in the oven at 180°C (350°F) until warmed through. Lightly fluff the couscous in the microwave, adding a splash of water if needed.
Garnishing: Fresh coriander leaves should be added just before serving for optimal flavor. This keeps your Moroccan Chicken and Carrot Salad vibrant and appealing!
Moroccan Chicken And Carrot Salad With Whole Wheat Couscous Recipe FAQs
What is ras el hanout, and how should I select it?
Ras el hanout is a captivating Moroccan spice blend that typically includes spices like cinnamon, cumin, coriander, and cardamom. When selecting ras el hanout, look for a blend that has vibrant color and aroma—this indicates freshness. If you’re feeling adventurous, you can create your own by mixing your favorite spices!
How should I store leftovers of the Moroccan Chicken and Carrot Salad?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep the orange dressing separate until you’re ready to eat, as it helps the salad maintain its crispness and freshness.
Can I freeze the Moroccan Chicken and Carrot Salad?
Yes, you can freeze the chicken and couscous separately in airtight containers for up to 3 months. When ready to enjoy, thaw the chicken in the fridge overnight. To reheat, place the chicken in the oven at 180°C (350°F) until warmed through and fluff the couscous in the microwave, adding a splash of water to keep it moist.
What if my chicken isn’t cooked perfectly?
No worries! If the chicken isn’t cooked fully, simply return the sliced pieces to the oven for a few more minutes until the internal temperature reaches 75°C (165°F). If it’s overcooked, try adding a splash of broth or water while reheating to help restore some moisture.
Is this recipe suitable for those with dietary restrictions?
Certainly! If you’re concerned about gluten, you could substitute whole wheat couscous with quinoa, which also cooks quickly and offers a nutty flavor. Just be mindful of the preserved lemon rind if you have a citrus allergy—consider using lemon zest instead for a milder flavor.
How do I store the homemade orange dressing?
You can store leftover orange dressing in a sealed container in the fridge for about a week. Before use, give it a good shake or whisk to bring it back together. The flavors will deepen as it sits, making it even more delicious!
Mouthwatering Moroccan Chicken And Carrot Salad With Whole Wheat Couscous
Ingredients
Equipment
Method
- In a bowl, combine the extra virgin olive oil, orange juice, white wine vinegar, crushed garlic, and Dijon mustard. Whisk until smooth and set aside.
- Preheat the oven to 220°C (425°F) for roasting the chicken.
- In a small bowl, combine the olive oil, ras el hanout, chopped preserved lemon rind, and crushed coriander seeds. Mix well.
- Place chicken breast fillets on a baking tray, brush with the spice mixture, and roast for 12-15 minutes until golden brown and cooked.
- In a large bowl, pour dried couscous, add boiling water and a pinch of salt, cover with plastic wrap, and let sit for 5 minutes.
- Fluff the couscous with a fork and mix in the carrots, smoked almonds, currants, poppyseeds, coriander leaves, and sliced chicken. Drizzle with dressing.
- Serve the salad in plates, garnishing with extra coriander leaves.