Chicken and chickpea salad
SERVES 6
With punchy North African flavours, this makes a filling dinner and packed lunch the next day.
YOU WILL NEED
1kg chicken thighs
130g chermoula spice paste
400g tin chickpeas, drained
3tbsp olive oil
300g wholewheat giant couscous
Juice ½ lemon
100g spinach
50g flaked almonds
50g dried apricots, chopped
HOW TO DO IT
Put the chicken in a ceramic or glass bowl, then rub with the chermoula, reserving 1tbsp. Marinate in the fridge for at
