Honey-Garlic Chicken, Haloumi & Couscous Bowl
with Harissa Hummus & Golden Goddess Dressing
- Gluten
- Wheat
- Sesame
- Almond
- Milk
- May contain traces of allergens
- Soy
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Here, you’ve got yourself a bowl of fluffy couscous topped with tender honey-garlic chicken, golden goddess slaw and harissa hummus - major flavour powerhouses that give you a light, bright and tasty dish
Ingredients
1 packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 packet
shredded cabbage mix
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Hummus
(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Harissa Paste
(May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water and chicken-style stock powder, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: The bulgur wheat will finish cooking in its own steam so don't peek!
• Meanwhile, 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 plate. • In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. • Remove from heat, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, in a large bowl, combine shredded cabbage mix, spinach & rocket mix, golden goddess dressing, a drizzle of vinegar and olive oil. • Toss to coat and season to taste.
• In a small bowl, combine hummus and harissa paste. • Divide bulgur and salad between bowls. Top with honey paprika chicken, haloumi and harissa hummus. • Sprinkle over flaked almonds. Enjoy!
