Herby Garlic Chicken & Carrot Couscous
with Greek-Style Yoghurt & Mint
Zesty, herby, creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken tenderloins, while carrot and mint bring colour and flavour to couscous.
This recipe is under 650kcal per serving.
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 sachet
Vegetable Stock Pot
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
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
water
1 tsp
flour
(Contains: Gluten; May be present: Wheat.)
Utensils
Cooking Steps
• Grate carrot (see ingredients). Finely chop garlic. Halve snacking tomatoes.
Roughly chop baby spinach leaves and cucumber. Pick and roughly chop
mint leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over
medium-high heat. Add carrot and cook, stirring, until softened, 2-3 minutes.
• Add garlic and cook, stirring until fragrant, 1 minute.
• Add the water and stock concentrate. Bring to the boil.
• Add couscous to the saucepan, stirring to combine. Cover with a lid and remove
from the heat. Set aside until water has absorbed, 5 minutes.
• In a large bowl combine the plain flour and garlic & herb seasoning.
• Add chicken tenderloins and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken in
batches, tossing occasionally, until browned and cooked through, 3-4 minutes.
• Meanwhile, to the carrot couscous, snacking tomatoes, cucumber, baby
spinach leaves and half the mint. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide carrot couscous and herby garlic chicken between plates.
• Garnish with the remaining mint and serve with Greek-style yoghurt. Enjoy!
