Middle Eastern Chicken Couscous Bowl with Tahini Dressing
Quick Prep | Ready in 15 | Serves 2
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Soy
- Gluten
- Wheat
- Milk
- Eggs
- Traces of Tree Nuts
You’d think a gourmet salad like this takes loads of time and effort to make, but it’s ready in only 15 minutes! Low-fuss and high on flavour, this salad can be prepped the day before or made on the spot for an instant meal.
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
currants
(May be present: Soy, Gluten, Wheat, Milk.)
1 packet
chicken tenderloins
1 sachet
chermoula spice blend
(May be present: Soy.)
1
cucumber
1
tomato
1 bunch
mint
1 tub
tahini
(Contains: Sesame; May be present: Soy, Gluten, Milk, Eggs, Tree Nuts.)
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
boiling water
Utensils
Cooking Steps
Boil a kettle of water. In a medium bowl, combine the couscous, currants and the salt. Add 3/4 cup boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside, uncovered.
Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken tenderloins and chermoula spice blend and season with salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from the heat.
While the chicken is cooking, roughly chop the cucumber, tomato and mint. When you're ready to pack your lunch, stir the cucumber, tomato and mint through the couscous. Season. Divide the couscous and tahini between two microwavable containers and top with the chermoula chicken.
At lunch, remove the chicken from the couscous and heat in the microwave until piping hot, 1-2 minutes. Top the couscous with the chicken to serve.
