A salad with a difference! This Za'atar Chicken & Couscous Salad with Tahini Dressing is packed full of Middle Eastern flavours. Who wouldn't want this for lunch?!
Preheat the oven to 180°c (fan assisted, 200°c non fan)
Peel the carrots if needed and cut them however you like so they are approx 1cm thick. Cut the courgettes into roughly the same thickness and add them all to a large bowl
Add the olive oil, Za'atar and salt to the bowl with the carrots and courgettes. Mix thoroughly to make sure the vegetables are evenly coated
Tip the vegetables onto a baking tray so they are on one layer. Roast in the oven for 30 minutes, turning over every 10 minutes
While the vegetables are roasting, prepare the rest of the salad
Prepare the chicken by adding it to a bowl. Add the oil, Za'atar and salt and mix until the chicken is completely coated
Heat a pan over a medium high heat and cook the chicken for 5-7 minutes on each side until cooked though. Remove from the pan and leave to one side
Make the dressing by adding the tahini, lemon juice, water, honey, olive oil and salt to a jar. Put the lid on and shake until it is mixed
Assemble the salad by stirring the couscous through with a fork and adding it to a plate. Top the couscous with the roasted carrot and courgette. Slice the chicken and add it to the salad before drizzling with the dressing
If you do not have a griddle pan or you would prefer to cook it in the oven you definitely can. I'd put it in with the vegetables and cook for 10-15 minutes depending on the thickness of your chicken.
Nutritional information is given as a guide only.
Za'atar Chicken & Cous Cous Salad with Tahini Dressing https://www.curlyscooking.co.uk/zaatar-chicken-couscous-salad-with-tahini-dressing/