Chicken, Chorizo, Pesto and Butter Bean Jumble
with Pearl Couscous, Tomato and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Mustard
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Peanut
The nature of a jumble is to mix all the ingredients for a beautiful blend of flavours. Our butter bean, pearl couscous and chorizo variation is a warming dish made with punchy spices and a slight kick of heat.
Ingredients
150 grams
Pearl Couscous
(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)
1 unit(s)
Lemon
1 carton(s)
Butter Beans
2 unit(s)
Medium Tomato
240 grams
Diced British Chicken Breast
90 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Peri Peri Seasoning
(Contains: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, May contain traces of allergens)
30 grams
Basil Pesto
(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
Utensils
Instructions
- Bring a medium saucepan of water to the boil with ½ tsp salt.
- Pour the boiled water into a medium saucepan on medium-high heat. Add the pearl couscous. Reduce the heat to medium. Simmer, 14-15 mins.
- Once cooked, drain in a sieve. Pop back in the pan with a drizzle of oil. Stir through to stop it sticking together.
- Meanwhile, cut the lemon into wedges. Drain the butter beans. Cut the tomato into 2cm chunks
- Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the chicken and chorizo. Fry, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once crispy, add the peri peri seasoning and drained butter beans. Stir-fry until warmed through, 1-2 mins.
- Drizzle in the honey (see pantry for amount). Season with salt and pepper. Toss until coated and combined.
- In a large salad bowl, combine the tomatoes, pesto, sugar and olive oil for the dressing (see pantry for both).
- Add in a good squeeze of lemon. Season with salt and pepper. Mix well.
- Once cooked, add the pearl couscous, chorizo and butter beans to the tomato bowl.
- Crumble in the Greek style salad cheese. Toss to combine. Season with salt and pepper.
- When everything's ready, share the jumble between bowls.
- Top with a handful of rocket. Drizzle a little olive oil over the leaves.
- Serve with any remaining lemon wedges to finish.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: A tasty dish with a good balance of flavours, though some found the mix of textures and tastes overwhelming.
- Ease of prep: Simple to make and quick to prepare, though a few noted confusing instructions about boiling water.
- Suggestions: Consider adding more moisture if it seems dry; try topping leftovers with a fried egg for breakfast.
- Next-day meals: Keeps well, with some enjoying leftovers for breakfast or as a second meal.
Explore Similar Recipes
