Plant-Based Herby Chick’n & Veggie Couscous
with Basil Pesto ‘Aioli’ Drizzle- Gluten
- Wheat
- Soy
- Almond
- May contain traces of allergens
- Soy
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
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 more in this bowl.
Ingredients
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
plant-based chicken strips
(Contains: Gluten, Wheat, Soy;)
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 packet
plant-based aioli
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into half-moons.
• 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 vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 1 1/2 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, 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 the vinegar. Season. • In a small bowl, combine plant-based basil pesto and plant-based aioli.
• Divide roast veggie couscous between bowls. Top with chick'n. • Drizzle over plant-based pesto aioli mixture to serve. Enjoy!
