Chicken and Couscous Salad
with tomato and Greek style cheese
This warm chicken salad is filled with fresh veg and wholesome grains, meaning it's healthy yet satisfying at the same time. There's something for everyone to enjoy in this easy recipe.
Tags:
Quick
Allergens:
Wheat
•Celery
•Milk
•Sulphites
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
5 grams
Parsley
1 sachet(s)
Hello Muscat
(Contains Celery)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Chickpeas
2 sachet(s)
Sweet Chilli Sauce
2 unit(s)
Tomato
100 grams
Greek Style Cheese
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Lime
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)758 kcal
Energy (kJ)3173 kJ
Fat21 g
of which saturates11.1 g
Carbohydrate76.1 g
of which sugars15.7 g
Dietary Fiber11.3 g
Protein55.2 g
Cholesterol0 mg
Salt3.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas.
- Arrange on a lined baking tray and toss in a drizzle of oil. Season with salt and pepper.
- Bake until the chickpeas are crispy, 20-25 mins.
2
- Pop the couscous into a medium bowl.
- Add 200ml boiling water (500ml for 4p) to the bowl along with with the muscat. Mix thoroughly.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
3
- Meanwhile, chop the tomato into 2cm chunks.
- Halve, peel and finely chop the onion.
- Roughly chop the parsley (stalks and all).
4
- In a large bowl for the salad, mix the sweet chilli sauce, juice of half the lime, half the parsley, vinegar and a drizzle of oil.
- Season to taste with salt and pepper.
- Fluff up the couscous with a fork and toss with the onion, tomato, chickpeas and sweet chilli sauce.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken, salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
6
- Divide the couscous between bowls.
- Crumble the cheese over.
- Top with the golden chicken.
- Garnish with the remaining parsley.
