Spiced Chicken and Caramelized Onion Pearl Couscous Salad
with Lemon Dressing, Greek Style Cheese and Garden Veg
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Milk
- Sulphites
- Wheat
- Barley
- Celery
Ingredients
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Mustard, Soya, Cereals containing gluten, Milk, Sulphites, Wheat, Barley, Celery)
1 unit(s)
Baby Cucumber
1 unit(s)
Medium Tomato
1 unit(s)
Lemon
1 sachet(s)
Caramelised Onion Paste
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Meanwhile, boil a kettle.
b) Preheat your oven to 240°C/220°C fan/gas mark 9.
c) Add the boiling water to a medium saucepan with 0.5 tsp salt for the pearl couscous.
d) Add the pearl couscous and boil until tender with a slight bite, 14-15 mins.
a) Once cooked, drain in a sieve, then run under cold water.
b) Drizzle the couscous with some oil and stir through to stop it sticking together, then pop it on top of the pan and allow to steam until ready to serve.
c) Meanwhile, heat a drizzle of oil in a frying pan on high heat.
d) Once the oil is hot, lay the chicken into the pan. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min more.
a) Transfer the chicken to a baking tray, sprinkle over half the peri peri and drizzle over some oil.
b) Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) While the couscous and chicken cook, trim the cucumber, then cut into small 1cm pieces.
b) Cut the tomato into 1cm chunks.
c) Slice the lemon into wedges.
d) In a large bowl, mix together a good squeeze of lemon juice, the caramelised onion paste, sun-dried tomato paste, remaining peri peri spice, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
a) When the couscous is cooked, add to the caramelised onion dressing, along with the chopped cucumber and tomato and toss together.
b) When the chicken is cooked, slice widthways into 1cm thick slices.
a) Share the couscous between your serving bowls.
b) Top with the sliced chicken.
c) Drizzle the honey (see pantry for amount) over the chicken and crumble the Greek style cheese over the bowl to finish.
d) Serve with any remaining lemon wedges for squeezing over.
Enjoy!
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