Tandoori Chicken & Pre-Prepped Pumpkin
with Lemon Couscous & Yoghurt
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Bold tandoori-spiced chicken meets light, fluffy cauliflower couscous in this refreshing salad, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 sachet
Chicken Stock Pot
330 g
Chicken Tenderloins
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Spinach & Rocket Mix
1 packet
Tandoori Paste
1 packet
Mint
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
¾ cup
boiling water
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Place peeled & chopped pumpkin on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, and add tandoori paste and the water (for the sauce), turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous, brown mustard seeds and chicken stock. 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 fork.
• To bowl with couscous, add rocket, green beans, pumpkin, a generous squeeze of lemon juice and olive oil. Tear in mint leaves, and oss to combine and season to taste. • Divide cauliflower couscous salad between bowls. Top with tandoori chicken and Greek-style yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!
