Vibrant Moroccan Couscous Salad with Moroccan Chicken Kebabs

Embark on a culinary adventure with our Moroccan Couscous Salad and Chicken Skewers! This super simple, healthy, and incredibly tasty meal brings you all the deep, rich flavors of Moroccan spices, courtesy of our special drizzle—without the intense heat. Perfect for midweek meals, or weekend BBQ's.

Serves: 4-6

Prep time: 15 minutes

Cook time: 35-40 minutes

Ingredients:

• For the Roasted Vegetables:

  • 1 large red pepper, deseeded and diced

  • 1 courgette chopped

  • 1 red onion, roughly chopped

  • 1 large carrot, peeled and sliced

  • 3-4 tablespoons Lincolnshire Drizzle Moroccan Marinade (more if you like a stronger)

  • 1 (400g) can chickpeas, rinsed and drained

• For the Couscous:

  • 200g (1 cup) couscous

  • 240ml (1 cup) boiling vegetable stock (or water)

  • 2 tablespoons Lincolnshire Drizzle Moroccan Marinade - (more if you like a stronger taste)

• For the Salad Assembly:

  • 1/2 cup fresh coriander, finely chopped

  • 1/4 cup fresh mint, finely chopped

  • 1/4 cup dried apricots, chopped

  • 1/4 cup toasted flaked almonds (or chopped pistachios)

  • Juice of 1/2-1 lemon (to taste)

  • Salt and freshly ground black pepper to taste

Instructions:

1. Roast the Vegetables:

   • Preheat your oven to 200°C (180°C fan/Gas 6).

   • In a large bowl, combine the diced red pepper, courgette, red onion, carrot, and drained chickpeas.

   • Add the Moroccan Marinade to the vegetables and toss well to ensure everything is evenly coated.

   • Spread the marinated vegetables and chickpeas in a single layer on a large baking tray. Avoid overcrowding; use two trays if necessary to ensure they roast rather than steam.

   • Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelised. Give them a stir halfway through. Remove from oven and set aside to cool slightly.

2. Prepare the Couscous:

   • Make up the couscous according to the packet, using either hot water or hot vegetable stock.

   • When ready, stir in 2-3 tablespoons of Moroccan Marinade.

   • Fluff the couscous with a fork to separate the grains.

3. Assemble the Salad:

   • In a large mixing bowl, combine the fluffed couscous, the roasted vegetables and chickpeas.

   • Add the chopped fresh coriander, fresh mint, and dried apricots.

   • Squeeze in the juice of half a lemon. Start with half and add more to your preference.

   • Gently toss all the ingredients together until well combined.

   • Season with salt and freshly ground black pepper to taste.

   • Just before serving, stir in the toasted flaked almonds for crunch.

Serving Suggestions:

• Serve warm or at room temperature.

• This salad is fantastic on its own as a light lunch.

• Pairs wonderfully as a side with grilled chicken, lamb, or halloumi.

• For an extra touch, drizzle with a spoonful of plain Greek yogurt before serving.

Tips & Variations:

• Add more texture: Include some chopped cucumber or cherry tomatoes for a fresh bite. Pomegranate seeds would also add a beautiful burst of colour and tang.

• Boost the protein: Add crumbled feta cheese or extra chickpeas.

• Spice it up: If you like more heat, you could add a pinch of chilli flakes along with the marinade when roasting the vegetables.

• Make ahead: The salad can be made a few hours in advance and stored in the refrigerator. If making far in advance, add the fresh herbs and nuts just before ser

For the Chicken Kebabs

Cut chicken breast into chunks and coat in the marinade, leaving for about an hour or longer if you have time.

Place onto skewers, alternating with red and green pepper chunks, and cook under the grill or on the BBQ until cooked through and browned (about 20-25 minutes depending on the size of the chicken pieces).