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Superfood Morocan Salad
20 Minutes
Sacha Inchi superfood Moroccan Salad with couscous is just what you need for a healthy and satisfying lunch. You can even meal prep a bunch ahead of time and have your lunches set for the week! *This recipe makes 2 servings*




  • 1/2 Cup CousCous
  • 1/2 Cup Organic Orange Juice
  • 1/2 Cup Chicken Broth
  • 1 Tbsp Cumin
  • 1 Tbsp MRM Organic Turmeric Powder
  • 1 Shallot, diced
  • 2 Green Onions, sliced
  • 2 Red Radishes, sliced
  • 1/4 Cup Raisins



  1. Mix all ingredients besides chicken in a Ziplock bag. Shake until fully mixed.
  2. Add the chicken breast to the ziplock bag.
  3. Let sit in the fridge for 4-24 hours, or until needed.
  4. Preheat the oven to 375°F.
  5. Heat a medium-sized, oven-safe pan on high heat.
  6. Sear the chick in the pan for 2 minutes on each side. Transfer the pan to the oven and cook for 10-12 minutes.
  7. Remove from the oven and let rest for 5 minutes.
  1. In a medium-sized pot, lightly cook the shallots in a splash of olive oil for 2 minutes- until they begin to turn translucent and soft.
  2. Add the cumin and turmeric and cook for another minute.
  3. Pour in the orange juice and chicken stock and bring to a boil.
  4. Stir in the couscous, cover and remove from heat immediately. Allow couscous to sit for 10 minutes before fluffing with a fork.
  5. Add in raisins, green onions, radishes, and cooked and chopped chicken.
  6. Serve and enjoy!

Nutrition Information


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