Mumbai Spiced Chicken & Freekeh Salad
with Mint Yoghurt, Flaked Almonds & Tamarind Chutney- Gluten
- Wheat
- Almond
- Soy
- Milk
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
If you haven't tried wholemeal couscous, give this colourful bowl a try. Stirring fresh veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of spiced chicken strips delivers a nutritionally balanced meal everyone will love. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week’s freekeh was in short supply, so some customers will receive wholemeal couscous instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
tomato
1 bag
baby spinach leaves
1 bag
mint
1 packet
chicken tenderloins
1 packet
garlic paste
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
1 tsp
honey
Utensils
Cooking Steps
• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.
• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and Mumbai spice blend in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Remove from heat, return all beef to pan, then add the honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return couscous to the pan with a pinch of salt and stir to combine.
• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through wholemeal couscous. Season to taste. • Divide couscous salad between bowls. Top with Mumbai beef. • Spoon over mint yoghurt and garnish with flaked almonds to serve. Serve with tamarind chutney. Enjoy!
