Presto Paprika Chicken & Green Bean Couscous

Name: Presto Paprika Chicken & Green Bean Couscous with Creamy Pesto & Roasted Almonds
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Tomato; 1 packet Green beans; 1 packet Couscous; 320 g Chicken Breast; 1 packet Roasted almonds; 1 packet Rocket leaves; 1 sachet Chicken-Style Stock Powder; 1 sachet Paprika Spice Blend; 1 packet Creamy Pesto Dressing

with Creamy Pesto & Roasted Almonds

4.5(17)Review summary

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

558 kcal

Protein

46.8g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Almond
Soy
Soy
Wheat
Gluten
May contain traces of allergens

Our savoury paprika blend brings bold flavours to chicken steaks with a drizzle of our creamy pesto dressing and a sprinkle of roasted almonds for crunch. Green beans, tomato and salad leaves are tossed through fluffy couscous for a light but satiating base. Pulled together in just 15 minutes, dinner will be on the table before you know it!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Tomato

1 packet

Green beans

1 packet

Couscous

(Contains: Wheat, Gluten)

320 g

Chicken Breast

1 packet

Roasted almonds

(Contains: Almond)

1 packet

Rocket leaves

1 sachet

Chicken-Style Stock Powder

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

1 packet

Creamy Pesto Dressing

(Contains: Soy)

Nutrition

Calories558 kcal

Energy (kJ)2330 kJ

Fat20.6 g

of which saturates2.5 g

Carbohydrate45 g

of which sugars6.1 g

Dietary Fibre3.3 g

Protein46.8 g

Sodium1080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

Cooking Steps

PDF

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine paprika spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, boil the kettle. In a medium 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 plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While couscous is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain green beans, then return to the bowl and cover to keep warm. • Thinly slice tomato into wedges. • Once couscous is done, add tomato, green beans, rocket, a drizzle of vinegar and olive oil, tossing to combine. Season to taste.

• Slice chicken. • Divide green bean couscous salad between bowls. • Top with paprika chicken steak and drizzle over creamy pesto dressing. Garnish with roasted almonds. Enjoy!