One-Pot Double Chicken & Israeli Couscous Bowl
with Parmesan Cheese & Tomato
- Wheat
- Gluten
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
640 g
Chicken Breast
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
Nutrition Values
Cooking Steps
Custom Recipe: If you've doubled your diced chicken, cook in batches for best results!
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and celery 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. • Add chicken, baby spinach leaves and the butter and stir to combine.
• Divide chicken and Israeli couscous between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
