with Spinach Salad and Couscous
Chicken patties, packed with flavour-makers like shallots and Shawarma Spice Blend, are pan-fried to juicy perfection in this recipe. Aromatic couscous and zingy garlic sauce ensure you don't sacrifice taste for calorie- and carb-consciousness. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Chicken
250 g
Couscous
0.5 cup
Mini Cucumber
1 unit(s)
Shallot
1 unit(s)
Baby Spinach
56 g
Parsley
7 g
Garlic, cloves
1 unit(s)
Almonds, sliced
14 g
Mayonnaise
2 tbsp
Red Wine Vinegar
1 tbsp
Shawarma Spice Blend
1 tbsp
Chicken Stock Powder
2 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
Pepper
0.25 tsp
Salt
0.25 tsp
- Thinly slice cucumber.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add cucumbers, then toss to coat.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When hot, add half the almonds to the dry pan (use all for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often, until shallots are golden-brown and beginning to soften, 1-2 min.
- Add half the chicken stock powder, 1 tsp (2 tsp) Shawarma Spice Blend and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, add chicken, half the parsley, half the garlic, remaining chicken stock powder, remaining shallots and remaining Shawarma Spice Blend to a medium bowl. Season with salt and pepper, then combine. (TIP: We suggest using gloves as the mixture will be a little wet!)
- Form mixture into four 2-inch wide patties (8 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cover and cook, flipping halfway, until golden-brown and cooked through, 6-8 min.**
- Add mayo, remaining garlic, remaining parsley and 1 tbsp (2 tbsp) marinating liquid to a small bowl. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Add spinach to bowl with cucumber, then toss to coat.
- Divide couscous, salad and patties between bowls.
- Spoon garlic sauce over top.
- Sprinkle almonds over top.
610
kcal
Calories
32
g
Fat
6
g
Saturated Fat
50
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
32
g
Protein
115
mg
Cholesterol
1530
mg
Sodium
0.2
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
4
mg
Iron
