Paprika Chicken, Haloumi & Couscous Bowl
with Salad, Hummus & Pomegranate Molasses
- Sesame
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Wheat
- Gluten
- Soy
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Fish
Here, you’ve got yourself a bowl of fluffy couscous topped with tender honey-garlic chicken, golden goddess slaw and hummus - major flavour powerhouses that give you a light, bright and tasty dish!
Ingredients
1 packet
Golden Goddess Dressing
(Contains: Sesame)
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1
Snacking Tomatoes
1
Cucumber
1 packet
Spinach & Rocket Mix
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Pomegranate Molasses
(May be present: Sesame, Eggs, Milk, Soy, Wheat, Gluten, Almond, Cashew, Fish)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Haloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• In a medium saucepan, combine the water and stock concentrate and bring to
the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, halve snacking tomatoes. Roughly chop cucumber.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• Cut haloumi into 2cm chunks.
In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks and haloumi, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Remove from heat, then add the pomegranate molasses, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside
• In a large bowl, combine spinach & rocket mix, cucumber, tomatoes and a
drizzle of olive oil and vinegar. Season to taste.
• Divide couscous and salad between bowls.
• Top with paprika chicken, haloumi and hummus.
• Drizzle with golden goddess dressing.
• Sprinkle over pepitas to serve. Enjoy!
