Moroccan Spiced Chicken Salad

By MissHeather

Ingredients

• 1 tsp paprika
• 3/4 tsp salt
• 2 skinless, boneless chicken breast halves
• 1 C couscous
• 2 1/2 C boiling water
• 2 C cold water
• 3/4 tsp ground ginger
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 3 carrots, halves lengthwise and thinly sliced
• 2 green peppers, cut into 1" pieces
• 1 large tomato, finely chopped
• 4 tsp olive or other vegetable oil
• 1 T honey
• 1/4 tsp pepper
• 1/3 C chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat broiler. Combine 1/2 tsp paprika and /14 tsp salt; rub over chicken. Place chicken on broiler pan. Broil 6" from heat source until lightly browned, about 4 to 6 minutes. Remove and cool slightly; cut into 1-inch cubes. Set aside.

In medium bowl, combine couscous and boiling water. Cover and let stand until couscous has softened and water is absorbed, about 5-10 minutes.

Meanwhile, in large skillet, combine water, ginger, cumin, coriander and cinnamon Bring to a boil over medium heat. Add carrots, cook unti crisp-tender, about 4 minutes. Add green pepper; cook until crisp-tender, about 1 minutes. Transfer carrots and green peppers to alrge bowl; reserve 1/4 C cooking liquid.

To cooked carrots and peppers add remeining 1/2 tsp paprika and 1/2 tsp salt, tomato, oil, honey, pepper and reserved cooking liquid; toss gently to evenly coat.

Add chicken, couscous and parsley; toss gently to evenly coat.