This easily adaptable salad can be created as a plated dish, made in bulk for a buffet, placed in noddle boxes for corporate catering as well as sitting beautifully in a cabinet.
Ingredients
For the salad
2 cups couscous (666722)
2 cups chicken stock, boiling hot (172973)
25g butter (94317)
Zest and juice of 2 lemons (165120)
1kg Prepared Produce diced red kūmara (168364)
1kg Prepared Produce diced pumpkin (168500)
3 carrots, sliced (165295)
2 red onions, cut into thick wedges (165303)
A few large handfuls of baby spinach (166852)
1 cup thick Greek yoghurt (68516)
3 tbsp tahini (88109)
1 cup herbs, chopped (parsley, mint, coriander) (165576, 165149, 165072)
1kg chicken thighs (97348)
Moroccan seasoning (172361)
Salt (69431)
Pepper (173001)
Olive oil (35687)
Method
1. Place the pumpkin, kūmara, carrot and onion on a roasting tray. Drizzle with olive oil, season with Moroccan seasoning, cracked pepper and salt. Toss to coat, then roast in the oven at 190°C for 25–30 minutes, or until veggies are soft and starting to colour.
2. In the meantime, toss the chicken thighs in a glug of olive oil, a generous sprinkling of Moroccan seasoning and extra salt and pepper. Heat a pan up over a high heat and add an extra splash of oil in. Sear the chicken thighs until golden and crispy on both sides, then turn the heat down until the chicken is fully cooked through. Set aside to cool, then slice into strips.
3. Add the couscous, butter and boiling hot chicken stock into a bowl. Give it a quick stir then cover and allow to steam for 5 minutes. Fluff up with a fork, then add the zest and juice of the lemon, chopped herbs and baby spinach. Mix the tahini with the yoghurt and a pinch of salt in a separate bowl.
4. Arrange the couscous on a wide serving platter. Scatter the roast veggies on top and give it a gentle toss. Arrange the chicken strips on top of the salad, then dollop spoonful’s of the tahini yoghurt on top.