Garlic & Herb Chicken & Carrot Couscous
with Tzatziki & Mint
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 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 packet
Mint
1 sachet
Garlic & Herb Seasoning
1
Cucumber
1
Carrot
1 packet
Tzatziki
(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)
Cooking Steps
Grate carrot (see ingredients). Finely chop garlic. Halve cherry tomatoes. Roughly chop baby spinach leaves and cucumber. Pick and roughly chop mint leaves. Melt butter with a drizzle of olive oil in a medium saucepan over a medium high heat. Cook carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken stock powder. Bring to the boil.
Add the couscous to the saucepan, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. In a large bowl combine the plain flour and garlic & herb seasoning. Add the chicken tenderloins and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Meanwhile, add the carrot couscous, cherry tomatoes, cucumber, baby spinach and 1/2 the mint to the carrot couscous. Season with salt and pepper.
Divide the carrot couscous salad and garlic and herb chicken between plates. Garnish with the remaining mint and serve with the tzatziki. Enjoy!
