Couscous is a healthy alternative to fast food. It can be eaten both cold and hot, it can be a side dish, it can sound harmoniously in soups, or become an excellent base for cold or warm salads. The couscous flavour is not dominant, other ingredients will prevail. For example, in this salad, the main is the taste of oranges and hot chili peppers.
Couscous is a healthy alternative to fast food. It can be eaten both cold and hot, it can be a side dish, it can sound harmoniously in soups, or become an excellent base for cold or warm salads. The couscous flavour is not dominant, other ingredients will prevail. For example, in this salad, the main is the taste of oranges and hot chili peppers.- Prep time: 35 minutes + 20 minutes’ marinating
- Cook time: 10 minutes
- Serves: 4
- Difficulty: medium
- Course: salad
- Cookware: knife, mortar and pestle, wood spatula, salad spinner
- Cuisine: French-Moroccan
Ingredients
⠀- 2 chicken fillets (400 g)
- 2 oranges
- 200 g couscous
- 8 frisée lettuce leaves
- 4 lollo rosso salad leaves
- 4 lettuce leaves
- 2 radicchio lettuce leaves
- 1 tbsp olive oil
- ½ tsp salt
For the marinade:
- 2 cloves of garlic
- ½ small ginger root
- ½ chili
- 5 tbsp olive oil
- freshly ground black pepper
- salt
For the dressing:
- juice of 2 oranges
- 2 tbsp honey
- 150 ml olive oil
- ¼ lemon juice
Cooking method
Step 1
Heat the oven to 200°C. Grind and mix all the ingredients for the chicken marinade in a mortar or blender. Marinate the chicken fillets for 15-20 minutes. Bake for 15-20 minutes until tender. Cut the fillets into thin slices.
Step 2
Pour couscous into a large bowl, add salt, pour boiling water (boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 5 minutes. Then add olive oil and stir with a wooden spatula.
Step 3
Divide the oranges into slices, peeling them off and cutting the white membranes.
Step 4
Tear the lettuces’ leaves into large pieces with your hands. Make the dressing. Pour orange and lemon juice, olive oil, and honey into a bowl. Whisk everything until smooth. Drizzle over lettuces’ leaves and mix thoroughly.
Step 5
Put couscous on plates. Top with orange slices, chicken, lettuce mix, and serve.
My tips and tricks:
The most delicious thing about an orange is its flesh. But how to get it? One, two, ready? If there is a sharp knife in the house, the rest is not a problem. Peel the orange with a knife, cutting off the peel along with the pith. Then carefully slice out each segment, not cutting the membranes that separates them. This will be much faster than dividing the orange into slices and peeling each of it separately.
- 2 chicken fillets (400g)
- 2 oranges
- 200 g couscous
- 8 frisée lettuce leaves
- 4 lollo rossa salad leaves
- 4 lettuce leaves
- 2 radicchio lettuce leaves
- 1 tbsp olive oil
- ½ tsp salt
- For the marinade:
- 2 cloves of garlic
- ½ small ginger root
- ½ chili
- 5 tbsp olive oil
- freshly ground black pepper
- salt
- For the dressing:
- juice of 2 oranges
- 2 tbsp honey
- 150 ml olive oil
- ¼ lemon juice
- Heat the oven to 200°C. Grind and mix all the ingredients for the chicken marinade in a mortar or blender. Marinate the chicken fillets for 15-20 minutes. Bake for 15-20 minutes until tender. Cut the fillets into thin slices.
- Pour couscous into a large bowl, add salt, pour boiling water (boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 5 minutes. Then add olive oil and stir with a wooden spatula.
- Divide the oranges into slices, peeling them off and cutting the white membranes.
- Tear the lettuces’ leaves into large pieces with your hands. Make the dressing. Pour orange and lemon juice, olive oil, and honey into a bowl. Whisk everything until smooth. Drizzle over lettuces’ leaves and mix thoroughly.
- Put couscous on plates. Top with orange slices, chicken, lettuce mix, and serve.