with Pearl Couscous, Tomato and Greek Style Cheese
The nature of a jumble is to mix all the ingredients for a beautiful blend of flavours. Our butter bean, pearl couscous and chorizo variation is a warming dish made with punchy spices and a slight kick of heat.
Allergens
Utensils
Tags
Pearl Couscous
150 grams
Lemon
1 unit(s)
Butter Beans
1 carton(s)
Medium Tomato
2 unit(s)
Diced British Chicken Breast
240 grams
Diced Chorizo
90 grams
Peri Peri Seasoning
1 sachet(s)
Basil Pesto
30 grams
Greek Style Salad Cheese
50 grams
Wild Rocket
20 grams
Honey
1 tbsp
Sugar for the Dressing
1 tsp
Olive Oil for the Dressing
1.5 tbsp
- Bring a medium saucepan of water to the boil with ½ tsp salt.
- Pour the boiled water into a medium saucepan on medium-high heat. Add the pearl couscous. Reduce the heat to medium. Simmer, 14-15 mins.
- Once cooked, drain in a sieve. Pop back in the pan with a drizzle of oil. Stir through to stop it sticking together.
- Meanwhile, cut the lemon into wedges. Drain the butter beans. Cut the tomato into 2cm chunks
- Heat a drizzle of oil in a large saucepan on medium-high heat.
- Once hot, add the chicken and chorizo. Fry, 8-10 mins. TIP: Notice a stronger
smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle. - Once crispy, add the peri peri seasoning and drained butter beans. Stir-fry until warmed through, 1-2 mins.
- Drizzle in the honey (see pantry for amount). Season with salt and pepper. Toss until coated and combined.
- In a large salad bowl, combine the tomatoes, pesto, sugar and olive oil for the dressing (see pantry for both).
- Add in a good squeeze of lemon. Season with salt and pepper. Mix well.
- Once cooked, add the pearl couscous, chorizo and butter beans to the tomato bowl.
- Crumble in the Greek style salad cheese. Toss to combine. Season with salt and pepper.
- When everything's ready, share the jumble between bowls.
- Top with a handful of rocket. Drizzle a little olive oil over the leaves.
- Serve with any remaining lemon wedges to finish.
4356
kJ
Energy (kJ)
1041
kcal
Energy (kcal)
41.8
g
Fat
12.8
g
of which saturates
85.9
g
Carbohydrate
20.2
g
of which sugars
16.4
g
Dietary Fibre
62.4
g
Protein
5.58
g
Salt
