Couscous Bowl with Chicken Thigh Strips
with cauliflower, tomato, cucumber and yoghurt dressing
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
40 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
100 g
Cauliflower Rice
1 piece
Tomato
½ piece
[Persian] cucumber
20 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
½ piece
Red onion
100 g
Chicken thigh strips
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh curly parsley
(May be present Celery)
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
20 g
Yogurt dressing
(Contains Milk, Mustard)
Not included in your delivery
90 milliliters
Low sodium chicken stock
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a lidded pot or saucepan.
- Take the pan off the heat and transfer the couscous and raisins to the stock, then add the cauliflower rice on top (don’t mix it). Cover and allow to stand for 8 minutes.
- Fluff through the couscous and cauliflower with a fork to separate the grains.
- Chop the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the chicken thigh strips and onion with the Sicilian-style herbs for 7 - 8 minutes. Deglaze with 25ml water per person. Season with salt and pepper.
- Meanwhile, dice the tomato and cut the cucumber into thin crescents.
- Chop the parsley.
- In a salad bowl, mix the vegetables and parsley with the couscous and cauliflower.
- Drizzle with extra virgin olive oil to taste and season well with salt and pepper.
Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
- Serve the couscous in bowls, top with the chicken thigh strips and garnish with the pumpkin seeds.
- Serve with the yoghurt dressing.