Plant-Based Chick’n & Herby Veggie Couscous
with 'Pesto Mayo'- Celery
- Gluten
- Wheat
- Soy
- Almond
- May contain traces of allergens
- Soy
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Plant-based proteins gets some extra love when drizzled with our plant-based pesto aioli mixture. Laid on a bed of our favourite grain, You've got everything that you could want in this bowl.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
Plant-Based Chicken Strips
(Contains: Gluten, Soy;)
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Plant-Based Aioli
1
Carrot
1
Beetroot
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into half-moons. • Cut beetroot into 1cm chunks. • Halve snacking tomatoes.
• Place prepped veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and the salt. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Remove from heat.
• To the bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of vinegar. Season with salt and pepper. • In a small bowl, combine plant-based basil pesto and plant-based mayonnaise.
• Divide herby veggie couscous between bowls. Top with plant-based chick'n. • Drizzle over plant-based pesto mayo mixture to serve. Enjoy!
