Herby Garlic Chicken, Haloumi & 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 and haloumi, 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
1 packet
Haloumi
(Contains: Milk;)
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;)
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. 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.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. 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, haloumi and garlic and herb chicken between plates. Garnish with the remaining mint and serve with the tzatziki. Enjoy!
