Quick Seared Chicken & Veggie Couscous Bowl
with Herby Mayo & Parsley- Eggs
- Soy
- Wheat
- Gluten
Fibre-rich, colourful, nutritious, flavoursome – these are just a few of the ways we can describe this amazing couscous dish. Topped with fresh and flavourful chicken with a drizzle of herby mayo, don’t be too surprised when your tastebuds love it just as much as your body does!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Green beans
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and halve green beans. Thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with couscous.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken. • To bowl with the couscous, add a drizzle of white wine vinegar and stir to combine. Season to taste. • Divide super green couscous between bowls. Top with chicken. • Drizzle over dill & parsley mayonnaise and tear over parsley to serve. Enjoy!
