Sizzling Chicken & Veggie Couscous
with Babaganoush & Lemon
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
- Almond
- Cashew
- Macadamia
- Milk
- Walnut
We're transporting you to the Mediterranean with this tender chicken and grilled veggie salad. Pop everything on the BBQ and let them char to perfection, as you whip up an easy couscous. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
Ingredients
1
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Garlic & Herb Seasoning
1
Lemon
1 packet
Rocket Leaves
330 g
Chicken Tenderloins
1
Zucchini
1 sachet
Vegetable Stock Pot
1 packet
Babaganoush
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Milk, Walnut)
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • In a large heatproof bowl, add couscous and stock concentrate. • 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. Allow to cool slightly.
• Thinly slice zucchini into strips lengthways. • Thinly slice capsicum. • In a medium bowl, combine zucchini, half the garlic & herb seasoning and a drizzle of olive oil. • In a second medium bowl, combine capsicum, the remaining garlic & herb seasoning and a drizzle of olive oil. • To a third medium bowl, add chicken tenderloin and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Grill capsicum on BBQ, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl. No BBQ? Cook zucchini in a large frying pan over medium-high heat for 2-4 minutes each side. Return to bowl. Cook capsicum on high heat, tossing occasionally, for 4-5 minutes. Return to bowl.
• Grill chicken, turning, for 8-10 minutes until browned and cooked through. Transfer to a plate and leave to rest for 5 minutes. No BBQ? Cook chicken in a frying pan over medium-high heat, until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• To the bowl with couscous, add grilled capsicum, zucchini, rocket leaves and a drizzle of olive oil. Season to taste.
• Divide veggie couscous between bowls. • Top with sizzling chicken and dollop over babaganoush to serve. Enjoy!
