Herby Chicken & Brussels Sprout Couscous
with Green Beans, Lemon & Yoghurt- Almond
- Milk
- Wheat
- Gluten
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 in tonight's herby chicken and couscous bowl! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Brussels Sprouts
320 g
Chicken Breast Strips
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Rocket leaves
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Tomato & Herb Seasoning
1 packet
Green beans
1 packet
Couscous
(Contains: Wheat, Gluten; )
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 / 11/2 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. Trim green beans. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook Brussels 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 green beans, tomato & herb seasoning and chicken breast strips, turning occasionally, until browned and cooked through, 6-8 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• Roughly chop roasted almonds.
• To the bowl with couscous, add sprouts, 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 chicken and green beans.
• Dollop over Greek-style yoghurt. Sprinkle with almonds and serve with any remaining lemon wedges. Enjoy!
