Fast Tandoori Chicken & Seeded Couscous
with Pre-Prepped Veg & Yoghurt
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Bold tandoori-spiced chicken meets light, fluffy, mustard seed couscous in this refreshing number, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite.
Ingredients
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;)
1 packet
Trimmed Green Beans
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
¾ cup
boiling water
Utensils
Cooking Steps
• Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain any excess liquid.
• 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, then add tandoori paste and the water, turning chicken to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
TIP: Cook chicken in batches if your pan is getting crowded.
• While chicken is cooking, boil the kettle.
• Slice lemon into wedges.
• To a large bowl, add couscous, brown mustard seeds and stock concentrate.
• Add the boiling water (see ingredients) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• To bowl with couscous, add spinach & rocket mix, green beans and a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste.
• Divide seeded couscous between bowls.
• Top with tandoori chicken and a dollop of Greek-style yoghurt.
• Tear over mint. Serve with any remaining lemon wedges. Enjoy!
