Moroccan Chicken and Carrot Salad Recipe

Need a quick and easy nourishing lunch? This protein packed salad won't disappoint! 



Serves 4

  • 1 cup couscous

  • 500g chicken breast fillets, fat trimmed

  • 2 tbsp Moroccan seasoning

  • 300g can sweetcorn, drained and rinsed

  • 400g can chickpeas, drained and rinsed

  • 1 bunch asparagus, trimmed, cut into thirds, blanched

  • Handful parsley leaves

  • Handful mint leaves

  • 2 tbsp olive oil

  • Zest and juice of 1 lemon

  • 1 tsp cumin powder

  • 1 tsp chilli flakes

  • Garlic clove, minced

  • 60g feta cheese, crumbled



  1. Cook couscous according to pack instructions. Fluff with a fork and set aside.
  2. Meanwhile, slather chicken with Moroccan seasoning. Pan fry chicken for 4 to 5 minutes each side over medium-high heat, or until cooked through.
  3. Set aside to rest for 5 minutes. Thickly slice chicken.
  4. In a large bowl, combine couscous, corn, chickpeas, asparagus, parsley and mint.
  5. In a screwtop jar, combine olive oil, lemon juice, lemon zest, cumin, chilli flakes and minced garlic. Shake well to combine.
  6. Drizzle couscous salad mix with dressing and toss to coat. Top with chicken and sprinkle with feta to serve.
For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.