Plant-Based Crumbed Chicken & Cherry Tomato Pearl Couscous
with Basil Pesto, Goat Cheese & Pine Nuts
- Milk
- Cashew
- Gluten
- Soy
- Wheat
- Pine nut
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
In this elegant yet doable dish, the garlic and herb butter makes the roast chook extra special, while the 'al dente' and doughy pearl couscous works wonderfully with the sweet bursts of cherry tomato, a mix of mild and peppery greens and creamy, tangy goat cheese. Bring everything together with an aromatic and boldly flavoured basil pesto.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 sachet
Garlic & Herb Seasoning
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Pine Nuts
(Contains: Pine nut May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1 packet
Rosemary
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.75 cup
water
Utensils
Cooking Steps
• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate.
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Stir in stock concentrate, the water and a pinch of salt. • Bring to the boil, then simmer uncovered, until tender and the water is absorbed, 10-12 minutes. • Transfer to a large bowl and set aside to cool for 5 minutes.
• Meanwhile, halve snacking tomatoes.
• When couscous has cooled, add snacking tomatoes and spinach & rocket mix. • Add any remaining plant-based crumbedf chicken tray juices, a drizzle of olive oil and a pinch of salt and pepper and gently toss to combine.
• Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken and tomato couscous salad between plates. • Crumble marinated goat cheese over couscous salad and sprinkle over pine nuts. Top plant-based crumbed chicken with basil pesto to serve. Enjoy!
