Double Garlic-Herb Chicken & Veggie Couscous
with Yoghurt
- Wheat
- Gluten
- Milk
Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent chicken thigh, served with roasted veggies and couscous. it's definitely a meal to remember.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
640 g
Chicken Thigh
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Green beans
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Cut onion (see ingredients) and beetroot into small chunks.
• Roughly chop baby leaves.
• Set your air fryer to 200°C. Place onion, beetroot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes.
• Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• In a medium saucepan, combine the water and chicken-style stock
powder and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes.
• Just before serving, fluff up with a fork.
• Meanwhile, cut chicken thigh into 2cm strips.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, until cooked through (when no longer pink inside), 3-4 minutes.
• Add roasted veggies and baby leaves to the couscous and stir to combine.
• Divide veggie couscous between plates.
• Top with garlic-herb chicken.
• Drizzle over Greek-style yoghurt to serve. Enjoy!
