Herby Chicken & Israeli Couscous
with Basil Pesto & Baby Spinach
Got 15 quick minutes to give this lunch idea a go? Introducing a wholesome dish featuring Israeli couscous with baby spinach and basil pesto stirred into it, plus a burst of sweetness from the tomatoes. Enjoy!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
1
tomato
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
1
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
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 couscous and return to the pan, stir in chicken-style stock powder and a drizzle of olive oil.
• While couscous is cooking, roughly chop tomato.
• When you're ready for lunch, microwave herby chicken and tomato Israeli couscous for 2-3 minutes or until heated to your liking, stir to combine. Enjoy!
• When you're ready for lunch, microwave herby chicken and tomato Israeli couscous for 2-3 minutes or until heated to your liking, stir to combine. Enjoy!
