Moroccan Chicken & Carrot Salad

I don’t make enough Moroccan and Moroccan-inspired dishes.  This salad helped me decide that.  There’s just something I love about the bright spices, fresh herbs, and touch of sweetness from the fruit that is often included.  

I make a chicken tagine with all those elements (it’s also a really easy one-pot meal) and I love it.  It’s hearty and warming and perfect for fall and winter.  This salad contains many of those same flavors I’ve come to really enjoy but in a much more summer-friendly salad.  Each component is very simple and most of them can be prepped in advance.  Just layer them up in a pretty dish or jar and you’ve got yourself one fantastic salad that pleases the belly and the eye!

Moroccan Chicken & Carrot Salad

adapted from  Clean Eating, August/September 2012

Ingredients:

1 c. couscous (uncooked)

1 TBSP extra-virgin olive oil, divided

1 red bell pepper, roughly chopped

2 TBSP lemon juice

1/4 tsp. sea salt, plus more to taste

1/8 tsp. fresh black pepper, plus more to taste

1 tsp. ground cumin

1 tsp. ground paprika 

6-8 oz. boneless, skinless chicken breast, cut into 1-in. pieces

3/4 c. fresh Italian parsley, roughly chopped

1/2 c. chopped or shredded carrot

1/2 c. fresh mint leaves, roughly chopped

1/4 c. dried apricots, roughly chopped

1/4 c. slivered almonds

Directions:

1.  Prepare couscous according to package directions.  Set aside.

2.  To make harissa, combine 1 TBSP oil with all ingredients, bell pepper through paprika, in a food processor.  Process until thoroughly combined into a paste.  Harissa can be made up to two days in advance.

3.    Heat remaining oil in a skillet over medium heat.  Toss chicken with 1/4 harissa paste.  Sauté chicken until thoroughly cooked through, about 5 minutes.

4.  To assemble, divide harissa paste among 2-3 glass bowls or jars.  Layer remaining ingredients in the following order: parsley, couscous, carrots, mint, apricots, chicken, and almonds. 
Can be made up to one day in advance.