Carrot Stuffed Chicken Breasts with Cuscus Salad

45 minutes


Carrot Stuffed Chicken Breasts with Cuscus Salad  Recipe
Club Noor

by Marta Yanci

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2 chicken breasts

100 gm couscous

4 large  carrots, (finely diced)

1 onion, (finely chopped)

2 tbsp  raisins

1 tbsp fresh coriander, (chopped)

1 tbsp  soy sauce

2 tbsp  balsamic vinegar

1 tsp  cumin

2 spoonful  hoisin sauce

Salt and pepper

Noor Oil



This recipe is a complete meal on its own, containing vegetables, protein and carbohydrates!

By stuffing the chicken breasts we ensure they remain moist and juicy, whilst adding a touch of sweetness from the carrot!

Steps Involved:

Preheat the oven to 200°C. Arrange the carrots in an oven proof tray, season, add Noor Oil , hoisin sauce and soy sauce and bake in the oven until soft (about 15 minutes).

In the meantime, cook the couscous following the package’s instructions and set aside.

When the carrots are ready, cut the chicken breasts longitudinally without opening them in two, and stuff with the carrots. Sprinkle with Noor Oil, salt and pepper and cook in the oven until well done (approximately 20 minutes).

Mix the extra carrots with the couscous, as well as the raisins, coriander, onion and cumin. Stir well and season with salt, pepper, balsamic vinegar and Noor Oil


Serve the couscous as a base, with the chicken breast on top. Enjoy!

When roasting a whole chicken, a good way to prevent the breast from drying before the whole chicken is perfectly cooked is by placing a thin layer of fresh herbs between the skin and the breasts. It will add a wonderful aroma too!

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