Super Green Chicken Couscous Bowl
with Creamy Pesto
- Gluten(Wheat)
- Soy
Bright, fresh and packed with goodness - this couscous bowl is a flavour powerhouse! Flaky, perfectly cooked chicken sits atop a bed of fluffy couscous packed full of all your favourite veg, tied together with a dreamy drizzle of creamy pesto dressing. It’s wholesome, satisfying and just the right amount of fancy!
Ingredients
1 packet
Couscous
(Contains: Gluten(Wheat))
1 sachet
Chicken-Style Stock Powder
1 packet
Green beans
1
Capsicum
2 clove
Garlic
1 packet
Chicken Breast
1 packet
Creamy Pesto Dressing
(Contains: Soy)
Not included in your delivery
1 drizzle
olive oil
boiling water
1 drizzle
white wine vinegar
Nutrition
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, 3-6 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 creamy pesto dressing and tear over parsley to serve. Enjoy!
