Mediterranean Style Double Chicken Couscous Bowl
with Cucumber, Tomatoes and Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A flavoursome mix of couscous, chicken and carrots, our Mediterranean Style Chicken Couscous Bowl is a taste of summer. Our Mediterranean style seasoning balances herbs like oregano with spices like cumin, along with plenty of onion and garlic to bring sun-kissed flavour to any dish.
Ingredients
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
10 grams
Chicken Stock Paste
1 unit(s)
Baby Cucumber
1 unit(s)
Intense™ Tomato
540 grams
British Chicken Mini Fillets
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
20 grams
Butter
220 milliliter(s)
Water for the Couscous
2 tbsp
Plain Flour
Nutrition Values
Utensils
Cooking Steps
Trim the carrot, then coarsely grate (no need to peel). Peel and grate the garlic (or use a garlic press).
Melt the butter (see pantry for amount) in a deep saucepan (with a tight-fitting lid) on medium heat.
Add the carrot and season with salt and pepper. Fry until tender, 3-4 mins.
Stir in the garlic and half the Mediterranean style seasoning. Fry for 30 secs.
Stir the couscous into the carrot until coated, 30 secs.
Stir in the chicken stock paste and water for the couscous (see pantry for amount) and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.
Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, trim the cucumber, then cut into small 1cm pieces. Cut the tomato into 1cm chunks.
Put the flour (see pantry for amount) and the remaining Mediterranean style seasoning into a large bowl. Season with salt and pepper and mix to combine.
Add the chicken mini fillets to the bowl and turn them over in the flour to coat well. 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 your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken mini fillets in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the couscous has cooked, stir in the cucumber and tomato chunks.
Share the couscous between bowls.
Top with the chicken and drizzle over the yoghurt.
Scatter the rocket leaves and crumble the cheese on top to finish.
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