1 January 2021

Moroccan chicken and carrot salad with whole wheat couscous


  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ras el hanout
  • 1 tablespoon chopped preserved lemon rind
  • 1 teaspoon coriander seeds, crushed
  • 3 x 200g chicken breast fillets, trimmed
  • 1½ cups (240g) dried whole-wheat couscous
  • 1½ cups (375ml) boiling water
  •  sea salt flakes
  • 3 carrots, peeled and shredded
  • 1 cup (160g) smoked almonds, chopped+
  • ½ cup (80g) dried currants
  • 2 tablespoons poppyseeds
  • 3 cups coriander (cilantro) leaves

orange dressing

  • 2 tablespoons extra virgin olive oil
  • ¼ cup (60ml) orange juice
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon dijon mustard


1. To make the orange dressing, place the oil, orange juice, vinegar, garlic and mustard in a bowl. Whisk to combine and set aside.

2. Preheat oven to 220°C (425°F). Place the oil, ras el hanout, lemon rind and coriander seeds in a small bowl and mix to combine. Place the chicken on a baking tray lined with non-stick baking paper and brush with the ras el hanout mixture. Roast for 12–15 minutes or until golden and cooked through. Allow to cool slightly before slicing into strips.

3. While the chicken is roasting, place the couscous, water and a pinch of salt in a large bowl and cover with plastic wrap. Set aside for 5 minutes or until the water is absorbed.

4. Fluff the couscous with a fork and add the carrot, almonds, currants, poppyseeds, coriander and the chicken. Top with the orange dressing, toss to combine and divide between bowls to serve. Serves 4



Homemade bircher muesli recipe


  • ⅓ cup old-fashioned oats
  • 1 tablespoon raisins or dried cranberries or cherries
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon almond butter or peanut butter
  • 2 tablespoons homemade applesauce or store-bought applesauce
  • ⅓ cup milk of choice, plus extra for serving (optional)
  • 1 medium Granny Smith or Honeycrisp apple, preferably organic
  • Chopped pecans, walnuts or almonds
  • Drizzle of honey or maple syrup, if desired


1. In a jar or bowl, combine the oats, raisins, cinnamon, nut butter and applesauce. Stir to combine. Then add the milk and stir to combine.

2. Grate half of the apple, then stir the grated apple into the oatmeal

3. Place the lid on the jar and refrigerate for at least 30 minutes, or up to 5 days. When you’re ready to serve, chop the remaining ½ apple into matchsticks. Top the oatmeal with the fresh apple, a splash of milk and/or a drizzle of honey (both optional). Enjoy chilled.



Chia Pudding


  • 1/4 cup chia seeds
  • 1 cup almond milk (or milk of your choice)
  • 2 tsp. maple syrup, honey, or agave nectar
  • 1 tsp. pure vanilla extract (optional)
  • Pinch kosher salt
  • Sliced fruit, granola, jam, or nuts for serving



1. In a medium bowl, whisk to combine chia seeds, milk, sweetener of your choice, vanilla if using, and salt.

2. Cover and refrigerate until thick, 2 hours up to overnight.

3. Serve with mix-ins and toppings of your choice