Moroccan-Style Chicken & Butternut Squash With Couscous Salad
For this speedy salad you'll fry chicken, chickpeas and butternut squash in a baharat spice blend. Serve over a dressed salad tossed with couscous, sweet dates and a tangy pomegranate dressing.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient












You'll also need
Salt, Olive oil, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!
Add the diced chicken breast to a bowl with your baharat, cayenne pepper (can't handle the heat? Go easy!) and soy sauce and give everything a good mix up until the chicken is coated
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium high heat
Once hot, add the coated chicken and cook for 4-5 min until starting to brown

Meanwhile, boil half a kettle
Add your butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 3-4 min or until the butternut squash is fork-tender

Chop your parsley finely, including the stalks
Drain and rinse your chickpeas
Combine your pomegranate molasses, red wine vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a large bowl with a pinch of salt and pepper – this is your pomegranate dressing

Add your couscous to a large heatproof bowl with your chopped dates, 130ml [195ml] [260ml] boiled water and a pinch of salt, cover with a tea towel and set aside
Fluff with a fork before serving

Once the butternut squash is fork-tender, add it to the pan with the drained chickpeas and cook for 4-5 min further or until the chicken is cooked through (no pink meat!) – this is your Moroccan-style chicken & butternut squash

Wash your salad, then pat it dry with kitchen paper
Add the salad and half the chopped parsley (you'll use the rest later!) to the bowl with the couscous
Add half of the pomegranate dressing (save the rest for garnish!) and gently mix it all together – this is your couscous salad

Serve the couscous salad with the Moroccan-style chicken & butternut squash to the side
Top with the remaining chopped parsley and drizzle over the remaining pomegranate dressing
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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