Garlic Chicken & Cherry Tomato Couscous Salad
with Basil Pesto- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Gluten
Have you heard the expression “less is more”, well tonight is all about that with a couscous tossed with spinach and cherry tomatoes for a juicy pop of flavour and garlic herby chicken bites. Add fresh basil pesto and that’s all you’ll need to create this nourishing dish.
Ingredients
1 punnet(s)
cherry tomatoes
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil.
• While couscous is cooking, halve cherry tomatoes.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey and toss to coat.
• When you're ready to pack your lunch, to the couscous, add basil pesto, tomatoes and baby spinach leaves. Toss to combine and season to taste. • Divide couscous salad between two containers. Refrigerate. • At lunchtime, toss pesto and cherry tomato Israeli couscous salad and season to taste. Enjoy!
