Chef Amanda Saab has been cooking for as long as she can remember and as a two-time competitor on MasterChef she's come a long way from baking in her parent's kitchen! In this Zaatar Chicken Couscous Salad recipe, she puts to work two of our most flavorful greens: sorrel and parsley - follow along below and try it out for yourself!
SALAD INGREDIENTS
2 cups of Moroccan Couscous, cooked and cooled
1/4 cup Kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1/2 cup Persian cucumbers, chopped
1/4 cup watermelon radishes, sliced thin in quarters
1/4 cup feta, crumbled
2 garlic cloves, finely grated
2 chicken breasts, cut to 1/4 inch thickness
2 cups Planted Detroit Sorrel
1/2 cup Planted Detroit Parsley Microgreens + more for garnish
DRESSING INGREDIENTS
Juice and zest of 2 lemons (about 1/4 cup of juice)
1/2 cup extra virgin olive oil
2 tablespoons zaatar
2 garlic cloves, finely grated
Kosher salt (to taste, start with 1 tsp and add more to your liking)
Freshly ground black pepper
METHOD
Mix zaatar, 2 cloves of grated garlic, salt, and pepper and season the chicken breasts with this mixture. Top the chicken with a bit of the olive oil so the seasonings stick. Sear the seasoned chicken breasts in 2 tablespoons of extra virgin olive oil, over medium-high heat, until browned and cooked through - about 3-4 minutes per side or until the center of the chicken temps to 165°F. Set aside.
In a large salad bowl, make the dressing by combining 2 cloves of grated garlic, 2 tablespoons extra virgin olive oil, the lemon juice and zest, salt, and pepper. Whisk this mixture to emulsify. Add in the parsley microgreens and couscous. Toss to coat. Next, add the tomatoes, cucumbers, radishes, olives, feta, and sorrel. Top with chicken, garnish with additional parsley, and enjoy!
Watch Amanda make this recipe on our Instagram!
