Quick Spiced Chicken & Currant Couscous
with Yoghurt & Toasted Almonds- Milk
- Gluten(Wheat)
- Almond
- Milk
- Gluten
- Soy
- May contain traces of allergens
Couscous — the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced chicken strips and greens. Don’t forget the generous dollop of cooling yoghurt to bring the meal together. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
3 clove
garlic
1
tomato
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Couscous
(Contains: Gluten(Wheat); )
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Aussie Spice Blend
1 packet
Chicken Breast Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add chicken breast strips and toss to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide currant couscous between bowls. • Top with spiced chicken. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with toasted almonds to serve. Enjoy!
