Quick One-Pot Chicken & Israeli Couscous
with Parmesan Cheese & Tomato- Milk
- Gluten
This dish is a delectable pot of chicken and veggies. You can often find the blend of soffritto mix and golden couscous sitting beneath a rainbow of veggies and succulent chicken, keeping warm and smelling amazing. Tonight though, the end of the rainbow is at your dinner table. We swear it will appear there like magic! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Diced Chicken
1 packet
Soffritto Mix
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
30 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl and season with salt and pepper.
• Return pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 2-3 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
• Add Israeli couscous, garlic & herb seasoning, chicken-style stock powder, the brown sugar and the water. Bring to the boil, then reduce heat to low. • Cover pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 12-15 minutes. Fluff up with a fork. • Add chicken, baby spinach leaves and the butter and stir to combine.
• Divide chicken and Israeli couscous with tomato between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!
