Moroccan Chicken Salad with Yoghurt Harissa Dressing

Simone Austin

Makes 1 bowl, Serves 4, Prep time 80min, Cooking time 20minutes


  • 4 chicken thigh fillets
  • 2 medium eggplants sliced crossways
  • 2 zucchinis sliced lengthways


  • 1/4 bunch fresh coriander
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 teaspoons turmeric
  • ½ tablespoon sambal oelek
  • 1 tablespoon lemon juice

Cous Cous

  • 1 cup orange juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon cinnamon
  • 1 cup instant cous cous

Yoghurt Harissa Dressing

  • 4 scoops Ensure Neutral powder
  • 1 -2 teaspoons harissa paste
  • 1 ½  cups plain yoghurt


  1. Blend all of the marinade ingredients together and pour over the chicken. Marinate for 1 hour or more in the fridge.
  2. To make the cous cous, boil the orange juice, cinnamon and oil together in a small saucepan, remove from the heat.
  3. In a boil pour in the cous cous and raisins.
  4. Pour over the orange juice mix and stir. Cover and leave for 4 minutes and then fluff with a fork.
  5. To make the dressing, mix the Ensure Neutral powder and the harissa paste in with the yoghurt and add more or less Harissa paste depending on the chilli heat you desire.
  6. Heat a grill or BBQ plate and cook the chicken, eggplant and zucchini until tender. 
  7. Spread the cous cous out on a large serving plate. Top with the chicken and vegetables. Pour the dressing over everything and serve.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!