ourpromise stamp

Want to see what’s
cooking at Blue Goose?

Have a look at some of our delicious recipes, the latest news and check out our growing Ambassador community.

North African Chicken and Israeli Couscous with Charmoula

  • March 08, 2016

Maybe its the season of winter coming to an end and the idea of the ground beginning to bloom and the colours coming back, but all I crave right now are foods that are rich in colour.

Today I have to mention, is International Woman’s Day and with that it has me thinking about all the incredible woman that have influenced my life and so many of the amazing ones that I’ve met through this blogging journey that inspire me everyday! I have yet to meet a woman in this industry that doesn’t want to help, boost or clap for me when I accomplish something. I truly believe that’s a rare thing. I’m very lucky!

A year or so ago I decided to start this blog as a sort of resume for people to look through of my work when hiring me for catering. Of course I have a catering website, but it’s much less challenging than my blog, which is forever updating according to my food whims and the season. When I started the blog I had no idea where it was going to take me or how much it would change my life. For that I’m eternally grateful.

I have somewhere around 400 cookbooks (most of which are displayed in my kitchen) I look through regularly for inspiration and I always find it. People often ask me why I have so many and continue to buy more and more. The answer is simple. It’s an addiction lol. I’m very picky with my books too when I buy them (I don’t like anyone to open them or read through them first). I’m not really sure why or when it started but I’m a little obsessed on that point. All my friends and family will attest to this!!

A couple of weeks ago, when buying my latest cookbook finds, I found one that set me off in this colourful spring direction,

This weeks family Tuesday recipe for Blue Goose Pure Foods embodies everything about the way I like to cook and eat. The meat is organic along with the herbs and vegetables. The recipe is vibrant and flavorful and the colours are completely mesmerizing. So many colours in your food make for a very healthy meal!!!

We all know food should look as good as it tastes!!

This salad could be served with almost anything from beef to fish so get creative!

Happy Cravings!

Find more recipes like this at nancyscravings.com


  • Charmoula and Chicken (dip and marinade)

  • 2 cups chopped cilantro
  • 2 cups chopped curly parsley
  • 21/2 tablespoons ground toasted cumin
  • 3 garlic cloves
  • Salt, to taste
  • Pinch chili pepper flakes
  • Freshly ground pepper
  • 11/4 cups olive oil
  • 3 Blue Goose Pure Foods Chicken Breasts, skin on , bone in (cut in half)
  • 8 Blue Goose Pure Foods Chicken Drums skin on
  • Israeli Couscous Salad

  • 3 cups cooked Israeli CousCous
  • 1 cups roughly torn dill
  • 1 cup roughly torn flat leaf parsley
  • ¼ cup chopped mint
  • 1 cucumber, roughly chopped
  • 2 tomatoes, seeded and chopped
  • 1 watermelon radish, very thinly sliced
  • 4 radishes, very thinly sliced
  • ½ cup red onion, thinly sliced
  • 3 scallions, chopped
  • ½ red pepper, thinly sliced
  • 1 lemon. Squeezed
  • ¼ cup olive oil
  • ¼ teaspoon cumin
  • Salt and pepper to taste


Charmoula and Chicken

  1. Place all ingredients except oil in a blender and pulse until combined and well chopped.
  2. Transfer to a bowl and stir in olive oil.
  3. Divide mixture remove 1/3 of mixture and set aside to drizzle on cooked chicken.
  4. Place the remaining mixture in a large stainless bowl and combine with chicken pieces. Cover and marinate in fridge for min 3 hours or overnight.
  5. To cook chicken place on a medium high grill and cook until juices run clear. Approximately 30-40 minutes for breasts and 15-20 for drums.
  6. Plate and drizzle with remaining Charmoula sauce. Serve immediately.


  1. Toss all herbs and vegetables together with couscous in a large serving bowl. When ready to serve drizzle with lemon, oil and finish with cumin/salt and pepper.