Moroccan Style Chicken Salad with Harissa
PREPARATION 30 minutes
COOKING TIME none required
SERVES 20
INGREDIENTS
410g can Leggo’s Tomato Puree
2 tablespoons golden syrup
2 tablespoons Moroccan or Middle Eastern spice with Harissa
5 pre-cooked BBQ chickens cut into portions
2 cups dry couscous
1 bunch or 2 cups chopped fresh parsley
½ cup chopped fresh mint leaves
1 large orange, rind finely grated and flesh diced
Extra orange wedges for garnish
STEP 1
Combine Leggo’s Tomato Puree, golden syrup and spice together.
STEP 2
Arrange chicken portions on trays, brush with combined sauce.
STEP 3
Prepare couscous following packet directions. Fluff up cousous with a fork, add parsley, mint, orange rind and pieces, season to taste.
STEP 4
Arrange couscous on serving platters, top with chicken portions and garnish with extra orange wedges.
TIP
Buy BBQ chickens from your chicken shop or supermarket and request for them to be cut up into portions.
Chickens can be purchased the day before or brought on the day to be served as a warm salad.
We used a McCormick Middle Eastern Spice (Harissa). If using a Harissa paste use only 1-2 teaspoons and add ½ teaspoon ground cumin and coriander.
