Chicken & Garlic Veg Couscous Bowl
with Herby Mayo
- Eggs
- Soy
- Wheat
- Gluten
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 herby mayo. It’s wholesome, satisfying and just the right amount of fancy!
Ingredients
2
Garlic
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1
Broccoli
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
white wine vinegar
1 drizzle
olive oil
¾ cup
boiling water (for the couscous)
Nutrition
You will need
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, cut broccoli (including stalk!) into florets. Thinly slice capsicum. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green broccoli 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 herby mayonnaise and tear over parsley to serve. Enjoy!
