Chicken and Tahini Bowl
with lemony couscous and cooling cucumber
This warm and wholesome salad features nourishing grains, fresh herbs and perfectly cooked chicken breast. A simple recipe with lots of flavour perfect for your next weeknight meal.
The quantities provided above are averages only.
Ingredients
5 grams
Parsley
1 unit(s)
Lemon
1 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Cucumber
1 unit(s)
Carrot
100 grams
Couscous
(Contains Wheat May be present Soya)
125 grams
Cherry Tomatoes
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Garlic
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Tahini
(Contains Sesame)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
¼ tsp
Salt
Nutrition Values
Utensils
Cooking Steps
- Place the chicken in a bowl. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the soy sauce, toss to coat, then leave aside to marinate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Trim the cucumber, quarter lengthways then chop widthways into small pieces.
- Add the cucumber to a bowl along with the tahini and yoghurt. Season to taste with salt and pepper.
- Peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
- Halve the cherry tomatoes.
- Finely chop the parsley (stalks and all).
- Zest and quarter the lemon.
- Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
- Pour in 200ml boiling water (500ml for 4p).
- Give it a stir, cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
- Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.
- Meanwhile, mix a drizzle of oil with the juice of half the lemon wedges in a large bowl.
- Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
- Stir to combine and season to taste with salt and pepper.
TIP: Use a blender if you'd like a smoother consistency.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- When everything's ready, fluff up the couscous with a fork and divide between bowls.
- Top with tomatoes and cooling cucumber.
- Finish with the diced chicken and a drizzle of the chimichurri sauce.
- Serve with remaining lemon wedges on the side for squeezing over.
