Harissa Chicken Breast and Couscous
with Spinach and Greek Style Yoghurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
15 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
30 grams
Tomato Puree
1 sachet(s)
Roasted Spice and Herb Blend
50 grams
Harissa Paste
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Honey
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Put the couscous in a bowl.
- Pour in the boiled water (see pantry), stir in the chicken stock paste, then cover tightly with cling film. Set aside, 8-10 mins.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the tomato puree and roasted spice and herb blend. Cook, 1 min.
- Stir in the harissa (add less if you'd prefer things milder), red wine stock paste, honey and water (see pantry). TIP: Put hardened honey in hot water for 1 min. Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Share the couscous between your bowls.
- Top with the chicken.
- Add a dollop of yoghurt.
Enjoy!
Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.
