Plant-Based Smokey Chick’n & Veggie Couscous
with Creamy Pesto & Flaked Almonds
- Celery
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Eggs
Beetroot, broccoli and carrot get tossed with grainy couscous, creating the perfect base for Nan's-spiced plant-based chicken strips. With some flaked almonds for crunch and a pesto-aioli dressing for flavour, you'll be adding this one to your plant-based cookbook!
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Broccoli & Carrot Mix
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
Plant-Based Chicken Strips
(Contains: Gluten, Soy;)
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
1 packet
Plant-Based Aioli
1 sachet
Nan's Special Seasoning
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks.
• Place beetroot and broccoli & carrot mix on a lined oven tray. • Drizzle with olive oil then sprinkle over garlic & herb seasoning. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.
• When veggies have 10 minutes remaining, boil the kettle. In a medium bowl, combine couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, in a second medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add plant-based chicken strips, then toss to coat. • 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy pesto-aioli dressing was delicious, though some found the dish needed acidity to balance the richness.
- Ease of prep: Many found this recipe quick and easy to follow, with clearly marked ingredients and pre-chopped vegetables.
- Suggestions: Consider pan-sautéing the vegetables instead of roasting to avoid dry broccoli. Some preferred tofu over the plant-based chicken.
- Leftovers: The plant-based chicken was best enjoyed fresh, as reheating made it chewy.
