Easy As Paprika Chickpea, Plant-Based Crumbed Chick'n & Couscous Bowl
with Goat Cheese & Cherry Tomato Salad
- Gluten
- Wheat
- Almond
- Milk
- Soy
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Gluten
This wholesome dish features herby paprika chickpeas, plant-based crumbed chick'n, creamy goat cheese and fluffy couscous for a satisfying vegetarian meal that’s as nourishing as it is delicious. Whip it up for a speedy dinner which also doubles as a delicious lunch!
Ingredients
1 packet
Chickpeas
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Sliced Onion
1
Snacking Tomatoes
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Utensils
Cooking Steps
• In a medium saucepan, combine the water (for the couscous) and stock concentrate 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, halve snacking tomatoes. Drain and rinse chickpeas.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chickpeas and sliced onion, stirring occasionally, until softened, 4-5 minutes. Add paprika spice blend and tomato paste and cook, until fragrant, 1 minute.
• Stir in the water (for the chickpeas) and simmer, until slightly reduced, 1 minute. Season with salt and pepper.
• In a medium bowl, combine tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide couscous and cherry tomato salad between bowls. Top couscous with paprika chickpeas and plant-based crumbed chickk'n.
• Crumble over marinated goat cheese.
• Sprinkle over flaked almonds to serve. Enjoy!
