Moroccan Seared Plant-Based Chick'n & Hummus Dressing
with Couscous-Spinach Salad
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 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Baby Spinach Leaves
1
Tomato
1
Cucumber
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
Cooking Steps
• Boil the kettle. • To a large bowl, add couscous and vegetable stock. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Add chermoula spice blend and cook, turning to coat, until fragrant, 1 minute.
• To bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Top with Moroccan plant-based chick'n. • Drizzle over hummus dressing to serve. Enjoy!
