Mediterranean Chicken Couscous Bowl
with Fetta & Pickled Onion
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
Baby Spinach Leaves
1
Carrot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
sachet
Chicken Stock Pot
1 packet
Couscous
1 packet
Fetta Cubes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Thigh
1
Red Onion
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside. • Grate carrot. • Halve snacking tomatoes. • Cut chicken thigh into 2cm chunks.
• In a small bowl, combine snacking tomatoes and crumbled fetta cubes. • Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.
• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• In a large bowl, combine chicken and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Fluff the couscous up with a fork and stir through baby spinach leaves.
• Drain pickled onion. • Divide carrot couscous between bowls. Top with chermoula chicken. • Spoon over Greek-style yoghurt and the salsa. Top with pickled onion to serve. Enjoy!
