Lemon and Herb Chicken and Oregano Couscous
with Green Beans, Tomatoes and Greek Style Natural 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)
1 sachet(s)
Dried Oregano
10 grams
Chicken Stock Paste
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Baharat Spice Mix
1 unit(s)
Medium Tomato
150 grams
Green Beans
15 grams
Honey
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Boiling Water
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Put the couscous and dried oregano in a bowl.
b) Pour in the boiling water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Pop the chicken into a bowl with the lemon and herb seasoning and the garlic.
c) Season with salt and pepper. Mix together, set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Cut the tomato into 1cm chunks.
b) Trim the green beans, then cut into thirds.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken and green beans to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) When there are 2 mins left for the chicken, add the chopped tomato and cook until starting to soften, 2-3 mins.
b) Add in the honey and water for the sauce (see pantry for amount). Stir to combine.
c) Remove from the heat and stir through the butter, taste and season with salt and pepper, if needed.
a) Fluff up your couscous with a fork, taste and season with salt and pepper if needed, and share between your bowls.
b) Top with the chicken and veg
c) Finish with a dollop of greek style natural yoghurt.
Enjoy!
