Moroccan Chicken with Pearl Couscous, Feta & Almonds

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Karen Murray Quirk

600g Chicken tenderloins

1 tablespoon extra virgin olive oil

2 tablespoons Moroccan seasoning (from the supermarket).

2 cups spinach leaves, roughly chopped

2 cups pearl couscous

2 teaspoons powdered stock (chicken or vegetable)

2 lebanese cucumbers, grated with a julienne peeler

¾ cup dried cranberries

6 spring onion, finely sliced

400g canned chickpeas, drained and rinsed

1 cup mint, finely chopped

120g feta cheese, crumbled

½ cup almonds, roasted and roughly chopped

subheading: Dressing:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

½ lemon, juice squeezed

2 teaspoons Dijon mustard

1 to 2 teaspoons pure maple syrup

Sea salt & cracked black pepper

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