Jamie Oliver makes chicken couscous salad

London is a melting pot of food and flavor with cuisine influences from many different cultures. Here, world traveler and chef Jamie Oliver transforms a British classic — roasted chicken — into a Moroccan-couscous salad with flatbreads, pickles and Middle Eastern spices.

Moroccan-style chicken couscous salad

Makes 4 servings


    • 200g couscous
    • 1 preserved lemon, roughly chopped
    • Sea salt and freshly ground black pepper
    • 4- 120g free-range chicken breasts
    • 2 teaspoons ras el hanout
    • Olive oil
    • 1 packet of flatbreads
    • 4 tablespoons fat-free natural yoghurt
    • 2 teaspoons harissa, plus extra to serve 200g rocket and watercress
    • 2 clementines, peeled and finely sliced
    • 1 bunch of mixed fresh flat-leaf parsley, mint and coriander, leaves picked and roughly chopped
    • 1 fresh red chilli, finely sliced
    • 1 pomegranate, halved
    • Pickled vegetables, to serve


Baking Directions:


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