Herby Chicken & Cherry Tomato Israeli Couscous
with Basil Pesto & Baby Spinach | Serves 2
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Gluten
Got 15 quick minutes to give this lunch idea a go? Introducing a wholesome dish featuring Israeli couscous with baby spinach and basil pesto melted into it, plus a burst of sweetness from the cherry tomatoes. Enjoy!
Ingredients
1 sachet
Chicken-Style Stock Powder
1 punnet
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
packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
1 tsp
honey
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 and return to the pan, stir in chicken-style stock powder and 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. • To the couscous, add chicken and a drizzle of white wine vinegar and olive oil. Season to taste. Divide between two microwave-safe containers. • Top with basil pesto, tomatoes and baby spinach leaves. Refrigerate.
• When you're ready for lunch, microwave the herby chicken and cherry tomato couscous for 2-3 minutes or until heated to your liking, stir to combine. Enjoy!
