Quick Middle Eastern Chicken & Zesty Couscous Salad
with Lemony Garlic Dip & Almonds- Gluten(Wheat)
- Almond
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
It’s fresh, flavourful, and a fan-favourite especially with Middle Eastern seasoning and a fluffy (another ‘f’ word) couscous, it’s a chicken dish we can all become fans of. Zest it up with a garlic dip for fragrance (okay, that’s the last one) and that’s dinner finished (sorry). *This recipe is under 650kcal per serving.* *Unfortunately, this week’s radish was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 bag
green beans
1
cucumber
½
lemon
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
chicken breast
1 sachet
Middle Eastern Seasoning
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby kale
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Trim and halve green beans. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks • Place chicken on a plate and sprinkle over Middle Eastern seasoning on each side. Season with salt and pepper.
• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, to the couscous, add cucumber, baby kale, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with Middle Eastern chicken. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!
