with Fig Sauce and Couscous Salad
Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes, you can have Moroccan-spiced chicken tenders on the table, served with sweet and savoury fig sauce and delicious, cranberry-studded couscous salad. Ingredients: Chicken tenders • Moroccan couscous (durum wheat semolina) (wheat) • Carrots • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Spinach • Dried cranberries (cranberries, sugar, sunflower oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, chicken fat, corn starch, hydrolyzed vegetable proteins (corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Couscous
0.5 cup
Chicken Stock Powder
1 tbsp
Carrot, julienned
56 g
Baby Spinach
28 g
Dried Cranberries
28 g
Fig Spread
2 tbsp
Moroccan Spice Blend
1 tbsp
Pepper
0.063 tsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt
0.188 tsp
- Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear until chicken is are golden and cooked through, 3-4 min per side.**
- Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
- Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.
- Stir spinach into couscous.
- Divide couscous and chicken between bowls.
- Spoon any remaining sauce in the pan over chicken.
600
kcal
Calories
19
g
Fat
6
g
Saturated Fat
60
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1100
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
2.3
mg
Iron
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Fig Sauce and Couscous Salad
with Cashews and Indian-Style Pilaf
