Double Herby Tomato Chicken & Brussels Sprout Couscous
with Broccoli Florets & Yoghurt- Wheat
- Gluten
- Almond
- Milk
Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - which you'll see tonight as it perfectly pairs with the couscous salad.
Ingredients
1 packet
Brussels Sprouts
600 g
Diced Chicken
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Rocket leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Broccoli Florets
1
Lemon
1 sachet
Tomato & Herb Seasoning
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. To a large bowl, add couscous and chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with fork and set aside.
• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook broccoli florets, tomato & herb seasoning (see ingredients) and diced chicken, tossing occasionally, until browned and cooked through, 6-8 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• To the bowl with couscous, add rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide Brussels sprout couscous between bowls. Top with herby tomato chicken. Dollop over Greek-style yoghurt.
• Sprinkle with roasted almonds and serve with any remaining lemon wedges. Enjoy!
