Chicken, couscous & sweet potato salad

25 February 2020 By

Cleaning out the freezer and what to make with a packet of diced chicken breasts? I’d seen something recently with chicken, sweet potato and couscous. Here’s my take on that using what I had in the fridge and pantry. Chicken, couscous & sweet potato salad makes a tasty summery evening meal and the leftovers were good for lunch the next day. I’ve suggested using chicken thigh fillets because I think it would be even better.

Ingredients − Serves 4

  • 500 g skinless chicken thigh fillets, diced
  • 2 tbsp Latasha’s Kitchen Biriyani Masala Paste
  • Extra virgin olive oil
  • 2 cloves garlic, finely chopped or crushed
  • Bunch of coriander stems, finely chopped
  • 4 spring onions, finely chopped
  • 1 tbsp lime juice
  • Freshly ground pepper and salt, to taste
  • 800 g red sweet potato, peeled and cut into 2.5 cm cubes
  • 4 small shallots, peeled and chopped into chunky pieces
  • 4 ripe Roma tomatoes, chopped into chunky pieces
  • 2 yellow capsicums, chopped into chunky pieces
  • 2 handfuls of mesculin mix
  • Lime wedges


  • 1 cup couscous
  • Zest of lime and 1 tbsp juice
  • 1 cup boiling water
  • 1-2 tbsp raisins or dried figs, finely chopped optional
  • Freshly ground pepper and salt, to taste
  • Bunch of coriander leaves, chopped

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  1. Combine 1 tablespoon extra virgin olive oil, Latasha’s Kitchen Biriyani Masala Paste, garlic, coriander stems, spring onions and 1 tablespoon lime juice, mix well. Reserve 2 tablespoons to dress the couscous. Season remaining mixture and use to marinate chicken for 30 mins.
  2. Pre-heat oven to 200˚C. Toss prepared sweet potato, shallots, tomatoes and capsicum in extra virgin olive oil and season. Line an oven tray or dish with baking paper and spread veggies over. Roast for 20 mins or until cooked and golden around the edges.
  3. Meanwhile place the couscous, lime zest and juice, dried fruit if using, in a large heatproof bowl. Pour over boiling water and cover with plastic wrap. Stand for 5 minutes. Fluff with a fork, stir in reserved biriyani mixture, coriander leaves and season.
  4. Heat extra virgin olive oil in a non stick pan and fry chicken for 3-4 minutes on each side or until cooked. Remove chicken and reserve pan juices.
  5. Spread mesculin mix on a large platter. Gently combine roasted veggies and chicken with the couscous.
  6. Arrange salad on the platter, drizzle with pan juices and serve with lime wedges.