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    Easy lunches TO GO

    Sep 02, 2020 5 minutes

    CHERMOULA CHICKEN SALAD

    TAKES 40 MINS, PLUS MARINATING SERVES 6

    1kg bone-in chicken thighs 130g chermoula (we used Belazu) 400g can chickpeas, drained 3tbsp olive oil 300g wholewheat giant couscous Juice of ½ lemon 100g spinach 50g flaked almonds 50g dried apricots, chopped

    1 Rub the chicken in the chermoula, reserving 1tbsp for the dressing, and leave to marinate in the fridge for at least 30 mins or overnight.

    2 Preheat the oven to 200C/Gas 6. Roast the chicken for 15 mins. On a separate baking tray, toss the chickpeas in 1tbsp of the oil, season, and cook in the oven for 15-20 mins. Meanwhile, cook the couscous according to the pack instructions.

    3 Mix the remaining 1tbsp chermoula with the lemon juice and remaining oil, and stir through the cooked couscous.

    4 Combine the couscous, chickpeas, spinach,

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