Moroccan Seared Chicken & Hummus Dressing
with Couscous-Spinach Salad- Celery
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
330 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Baby Spinach Leaves
1
Tomato
1
Cucumber
Cooking Steps
• Boil the kettle. • To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken as above.
----------CCM TEXT---------- • Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, then gently turn to coat.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
----------CCM TEXT---------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
Top couscous-spinach salad with Moroccan chicken as above.
----------CCM TEXT---------- • To the bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Slice chicken if preferred. Top salad with Moroccan chicken. • Drizzle over hummus dressing to serve. Enjoy!
