Chicken & Pearl Couscous Bowl
with Cucumber Salsa & Aioli- Wheat
- Gluten
- Eggs
- Soy
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, thinly slice cucumber into halfmoons. Thinly slice white turnip (see ingredients) and baby leaves. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked when it's no longer pink inside.
• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.
• Slice the chicken. • Divide couscous between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!
