Chicken, Pumpkin & Veggie Pearl Couscous Salad
With Honey Dressing, Herby Mayo & Feta Cheese
- Milk
- Eggs
- Soy
- Almond
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1
Red Onion
1 packet
baby spinach & rocket mix
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh until fragrant, 2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce to medium-high heat and cook until tender, 30-35 minutes. • Drain freekeh and return to the saucepan. Cover to keep warm and set aside.
• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Custom Recipe: If you've added chicken breast, cut into 2cm chunks. In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. Continue with step.
Custom Recipe: Add chicken to the freekeh with the roasted veggies.
