Honey Chicken & Pearl Couscous Bowl
with Herby Mayo & Mint- Eggs
- Soy
- Wheat
- Gluten
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
1 packet
Mint
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Roughly chop cucumber and tomato. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl 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 couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing, until browned and cooked through, 6-8 minutes. • Remove from the heat, then add the honey and toss chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Add baby leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.
• Divide Israeli couscous salad between bowls. • Top with honey chicken. Tear over mint leaves. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
