Moroccan Chicken And Carrot Salad With Whole Wheat Couscous | Donna Hay

Ingredients

• 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 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
• ¼ cup (60ml) orange juice
• 2 tablespoons white wine vinegar
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard