Sweet Harissa Chicken and Spinach
with Greek Style Cheese and Couscous Salad
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
240 grams
Diced British Chicken Breast
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Harissa Paste
(Contains Sulphites)
30 grams
Tomato Puree
15 grams
Honey
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Water for the Couscous
1 tsp
Sugar
1 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, 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.
- Meanwhile, put the couscous in a bowl.
- Pour in the boiling water for the couscous (see pantry), stir in half the chicken stock paste, then cover tightly with cling film.
- Leave for 10 mins.
- In another bowl combine the cider vinegar, sugar and olive oil (see pantry for both).
- Season with salt and pepper. This is your dressing.
- Add the harissa, remaining chicken stock, tomato puree, honey and water for the sauce (see pantry) to the chicken and simmer, 2-3 mins.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Fluff up the couscous grains with a fork, then toss in the dressing. Share between your bowls.
- Top with the sweet harissa chicken and spinach.
- Crumble over the cheese.
- Enjoy!
