I’ve been making the Moroccan chicken and couscous salad from the Thermomix Recipe Community for some time now. What I love about it, is the fact that it allows me to make two meals at the same time so I don’t need to cook the next night!
However, I often just make the salad on its own. Either as a side dish or with the chicken as a good meal for us.
I offered to make a salad when we went to a BBQ lunch recently and thought this was the perfect option to take. Well until I woke up and realised I had no cous cous! I had decided not to buy any more when I used up the last lot as I was slowly phasing out gluten containing grains from the pantry.
So it has become a quinoa salad in our house now! And because I had to make allowances for a nut allergy, I made the ‘pesto’ dressing without the cashews and it was just as nice.
I usually grill the chicken and bake the pumpkin as I think it tastes much better than steaming it in the varoma as per the original recipe but you could do either really (I’ve included the alternative in the recipe notes).
Given it was a hit, I thought I’d share it with you all to enjoy.
It may look like lots of steps but its isn’t too bad. Trust me, I hate recipes with too many steps! I bake the pumpkin in the oven, grill the chicken on the George Forman grill and cook the quinoa in the Thermomix all at the same time. And whilst that’s happening, I chop up the salad ingredients. When the quinoa is done, the dressing can be made in the Thermomix in seconds and then the chicken shredded (again in seconds). Most of the time is hands off.
Try it and let me know what you think!