Abby’s Moroccan Spiced Chicken and Cous Cous Salad

Ingredients (see image below):

• Chicken breast tenderloins

• Pumpkin

• Red onion

• Zucchini

• Broccoli

• Tomatoes

• Moroccan spice

• Cous Cous 250 ish grams

• Parsley

• Goats cheese

• Olives

• Currants

• Pine nuts

  Method:

• Overnight I marinated chicken breast tenderloins in Moroccan spice, paprika & thyme. Tray bake chicken @180 until cooked.

• Roast any vegetables you desire: I chose pumpkin, red onion, zucchini, broccoli, tomatoes.

• When veggies are almost cooked, prepare couscous (1 made 250 ish grams). Mix in at least 1 teaspoon of Moroccan spice to couscous, along with a generous amount of S&P

• Remove veggies from oven and let cool slightly.

• Cut chicken into chunks.

• In a big bowl combine the vegetables, chicken, couscous, some parsley, goats cheese and olives.

• Season appropriately.

• Gobble it up

• PS. I didn't add any currants or pine nuts but in future I would.