Delicious Morrocan style salad eaten cold with harrisa marinated chicken slices, carrot, coriander, mint. orange, pomegranate and toasted sesame seeds. This recipe will serve 2 for a main course or 4 for a starter.
Firstly marinate your chicken, ideally overnight or at least an hour if you are short of time. Scored into the chicken with a sharp knife on each side. Spread 1/2 tsp harissa on each side of the chicken breasts. Place in a non metallic bowl, cover with film and place in the fridge.
Heat a teppanyaki hot plate or frying pan. Add a tiny bit of oil and cook the chicken over medium heat until cooked through and slightly charred. Remove and set aside to cool. When cooled down, slice into thin strips and place in the fridge, covered until ready to assemble the salad later.
For the cous cous, cook per packet instructions (do not use a flavoured, instant cous cous). Once cooled down, mix in 1/2 the carrot, 3/4 of the pomegranate seeds, seasoning to taste, 1 tabs chopped mint, 1 tabs chopped coriander, 1/2 the orange peel and 1/2 the sesame seeds. Mix well to combine then add 2 tsp olive oil and mix again. Cover and set aside or place in the fridge for later.
For the dressing, in a jar add the orange juice, tahini, seasoning, honey, cinnamon and 1/2 tsp harissa. Shake the jar well and set aside.
To assemble the dish, pour a 1/3 of the dressing into the cous cous mix and mix well. Spoon into a presentation ring or neatly in the centre of the plate. Around the edges arrange the chicken slices, and a few onion slices. On top of the cous cous add the remaining carrot, a good amount of chopped coriander and mint. Scatter the remining orange peel on top. Also placed a few scattered sesame seeds on top of the orange peel and on top of the chicken slices. Scatter a few orange segments and pomegranate seeds around the edge of the plate. Finally pour the dressing over the chicken.