Ingredients
Scale
- 250g pearl couscous
- 1 lemon, zested
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups rocket
- 250g cherry tomatoes, quartered
- 200g feta cheese, crumbled
- 1/4 cup lightly packed fresh mint leaves, finely chopped
- Moroccan Glazed Chicken
Instructions
- In a medium saucepan, bring 2 cups water to the boil.
- Add pearl couscous, cover and continue to cook on simmer for 8-10 minutes or until all liquid has absorbed.
- Add the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper to a jar. Secure with a lid and shake to combine.
- Fluff couscous with a fork, then pour over dressing from jar, toss to coat.
- Add couscous, rocket, tomatoes, feta, and min to a salad bowl, toss to combine.
- Serve with Moroccan Chicken.
- Prep Time: 10 mins
- Cook Time: 8 mins
