Easy As Chicken, Chickpea Couscous & Greek Salad
with Cherry Tomatoes & Fetta
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
330 g
Chicken Breast
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1
Cucumber
1 packet
Tomato Paste
1 packet
Green Dressing
1 packet
Chickpeas
1 packet
Snacking Tomatoes
1 sachet
Tomato & Herb Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Parsley
Cooking Steps
• In a medium saucepan, combine the water (for the couscous) and vegetable stock (see ingredients) and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.
TIP: Reserve and refrigerate the remaining chickpeas for another creation!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.
• Divide couscous between bowls. • Top with Mediterranean chicken and chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!
