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Try this Moroccan Chicken & Carrot Salad with whole-wheat couscous. Yum! Even yummier with Super Nanny Goat Pinot Noir. 

Find it in Pop Up Wine's fabulous range of Pinot Noir.

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Ras El Hanout
- 1 Tablespoon Chopped Preserved Lemon Rind
- 1 Teaspoon Coriander Seeds
- Crushed 3 X 200g Chicken Breast Fillets, Trimmed
- 1½ Cups (240g) Dried Whole-wheat Couscous
- 1½ Cups (375ml) Boiling Water
- Sea Salt Flakes
- 3 Carrots, Peeled And Shredded
- 1 Cup (160g) Smoked Almonds, Chopped+
- ½ Cup (80g) Dried Currants
- 2 Tablespoons Poppyseeds
- 3 Cups Coriander (Cilantro) Leaves

METHOD

1. To make the orange dressing, place the oil, orange juice, vinegar, garlic and mustard in a bowl. Whisk to combine and set aside.

2. Preheat oven to 220°C (425°F). Place the oil, ras el hanout, lemon rind and coriander seeds in a small bowl and mix to combine. Place the chicken on a baking tray lined with non-stick baking paper and brush with the ras el hanout mixture. Roast for 12–15 minutes or until golden and cooked through. Allow to cool slightly before slicing into strips.

3. While the chicken is roasting, place the couscous, water and a pinch of salt in a large bowl and cover with plastic wrap. Set aside for 5 minutes or until the water is absorbed.

4. Fluff the couscous with a fork and add the carrot, almonds, currants, poppyseeds, coriander and the chicken. Top with the orange dressing, toss to combine and divide between bowls to serve. 

Serves 4

If you’re looking to celebrate the Year of the Rabbit with festive foods, we have the perfect recipe and wine pairings for your Chinese New Year meals. 

Try this Chinese New Year Oven Baked Barbecue Pork and Cabbage Spring Rolls. Yum!  Even yummier with Château La Justice.

Find it in Pop Up Wine's fabulous range of Bordeaux. 

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

- 100G STORE-BOUGHT CHINESE BARBECUE PORK, THINLY SLICED
- 1 TABLESPOON HOISIN SAUCE
- 1 CUP (80G) SHREDDED WOMBOK (CHINESE CABBAGE)
- SEA SALT FLAKES
- 8 PEKING DUCK PANCAKE WRAPPERS, THAWED+
- 1 EGG, LIGHTLY BEATEN
- 1 TABLESPOON VEGETABLE OIL
- CRACKED BLACK PEPPER, MICRO (BABY) PURPLE SHISO LEAVES AND PICKLED CHILLI, TO SERVE

METHOD

1. Preheat oven to 240°C (475°F). Place the pork, hoisin sauce, wombok and salt in a medium bowl and mix to combine. Place the pancakes on a clean surface. Divide the cabbage mixture between the pancakes. Brush the edge with egg, fold 2 ends in and roll to enclose. 
2. Place, seam-side down, on an oven tray lined with non-stick baking paper. Brush with the oil and cook for 12–15 minutes or until golden and crisp. Sprinkle with pepper and shiso, and serve with pickled chilli. Serves 8