NZ Creamy One Pot Chicken & Israeli Couscous
with Veggies & Lemony Rocket
- Wheat
- Gluten
- Milk
Ingredients
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Celery
300 g
Diced Chicken
1 sachet
Classic Roast Seasoning
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Lemon
Nutrition Values
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice celery. Slice lemon into wedges.
• In large saucepan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add carrot, celery and cook until tender, 4-5 minutes.
• Add Aussie spice blend to the pan and cook until fragrant, 1 minute. • Add Israeli couscous, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium-low. • Cover the pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 12-15 minutes. • Remove pan from heat, add longlife cream (see ingredients), cooked chicken and a squeeze of lemon juice and stir until combined. Season to taste.
• Meanwhile, combine rocket leaves, a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season to taste. • Divide creamy one pot chicken & Israeli couscous between bowls. • Top with lemony rocket. Serve with any remaining lemon wedges. Enjoy!
