Italian Chicken & Green Veggie Couscous
with Fetta & Dill-Parsley Dressing- Gluten
- Wheat
- Eggs
- Celery
- Milk
- May contain traces of allergens
- Soy
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
2
Garlic
330 g
Chicken Tenderloins
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Trimmed Green Beans
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder 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.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• Meanwhile, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season and cover to keep warm.
• While green beans are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • In the last minute of cook time, sprinkle over tomato & herb seasoning, turning to coat. Transfer to a plate
• Add cooked green beans, baby spinach leaves and balsamic vinaigrette dressing to pan with couscous. Toss to combine and season to taste. • Divide green veggie couscous between bowls. • Top with Italian chicken and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes!
