Paprika Spiced Chickpea, Chicken & Couscous Salad
with Harissa Hummus & Pepitas
We’re in our light and bright era so only a salad will do! These paprika chickpeas and chicken are super hearty and are the star of this dish. When paired with a veggie-loaded couscous salad and with some stellar harissa hummus and pepitas, this ensemble presents a dish for the ages!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Pepitas
(May be present: Soy, Almond, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
2
Garlic
1 packet
Snacking Tomatoes
330 g
Chicken Tenderloins
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Harissa Paste
(May be present: Soy.)
1
Cucumber
1
Lemon
1 packet
Rocket
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
¾ cup
boiling water
10 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. To a medium heatproof bowl, add couscous and the salt.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Meanwhile, finely chop garlic. Drain chickpeas.
• Halve snacking tomatoes. Thinly slice cucumber into rounds.
• Slice lemon into wedges.
• In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas until slightly tender, 3-4 minutes.
• Add the butter, paprika spice blend, garlic and cook, until fragrant, 1 minute.
• In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper.
• To the dressing, add couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste.
• Divide couscous salad between bowls, then top with chicken and paprika spiced chickpeas.
• Drizzle over harissa hummus and garnish with pepitas. Serve with remaining lemon wedges. Enjoy!
