Roast Chicken, Cauliflower & Couscous Bowl
with Basil Pesto & Feta
Savour the wholesome goodness of this cauliflower couscous bowl, a culinary delight that's good for the body and the soul. Perfectly roasted veggies sit atop a bed of flavourful pearl couscous, with chicken thigh and a tasty basil pesto mixed through. Topped with crumbled feta, this meal is sure to be a favourite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Goat Cheese
(Contains: Milk; )
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
320 g
Chicken Thigh
1 packet
Rocket leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Potato
1
Cauliflower
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets. • Cut chicken thigh into 2cm chunks.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest. TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine rocket leaves, roasted veggies, couscous and basil pesto. Season to taste.
• Divide herby nourishing roast cauliflower couscous between bowls. Top with chicken. • Sprinkle with toasted almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!
