Packed with mouthwatering Moroccan flavors, this rice and chicken salad is sure to become a fast favorite! Spice up your mealtime routine with spicy harissa, sweet saffron, bright herbs, and fragrant Basmati Rice.
Prepare rice according to package directions with harissa paste and saffron threads. Cool slightly.
For the vinaigrette, in small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, black pepper, cumin, cinnamon, parsley and mint; set aside.
In large bowl, toss together rice, chicken, fennel and vinaigrette. Stir in peas, olives, raisins and pine nuts.
Serve warm or chilled.
Add pomegranate seeds for a burst of tangy sweetness.
Loaded with peppers, harissa is a sauce that packs a bit of heat! With hints of garlic and lemon, its flavor profile is richer than a typical hot sauce. Popular in North Africa and Middle Eastern cooking, this spicy sauce is quite versatile: drizzle it on veggies, bake it with eggs, or serve it alongside meat. For a creamy take, mix harissa with yogurt.
Can’t get enough of those Moroccan flavors? Fill your house with the aroma from those warm spices! Make a vegetarian Moroccan Wild Rice Salad that’s loaded with roasted carrots, toasted almonds, and fragrant spices – cinnamon, cumin and turmeric. With juicy tomatoes, creamy feta, and topped with poached eggs, this saucy Baked Feta Rice with Poached Eggs and Harissa can be enjoyed for breakfast, lunch, or dinner! Or, try a traditional Iranian recipe: in this Stella n’ Spice Saffron and Yogurt Tahdig, the grains are cooked with oil and butter, creating irresistibly crispy rice!
Lemon is common in Moroccan cuisine; the zesty citrus adds bright flavors to bring out the floral in the saffron in savory dishes. For a lemon substitute, you can use equal amounts of lime juice, dry white wine, or orange juice. White vinegar — specifically white wine vinegar — can also be swapped in, just measure half the amount the recipe calls for. Missing anything else? Check out other Ingredient Substitutions!
Meal Prep Tip: When properly sealed, you can keep zest in the fridge for a couple weeks or in the freezer for months!