with Couscous, Spinach, Greek Style Cheese and Rocket
Fuel up in just 15 minutes with this deliciously speedy meal. Flavoured with spicy harissa and fragrant chermoula for an extra kick, this couscous bowl is as quick as it is easy to make.
Allergens
Utensils
Tags
Diced British Chicken Breast
480 grams
Couscous
120 grams
Chicken Stock Paste
20 grams
Tomato Puree
30 grams
Chermoula Spice Mix
1 sachet(s)
Honey
15 grams
Harissa Paste
50 grams
Baby Spinach
40 grams
Greek Style Salad Cheese
50 grams
Wild Rocket
20 grams
Pumpkin Seeds
15 grams
Butter
20 grams
Boiled Water for the Couscous
200 milliliter(s)
Water for the Sauce
100 milliliter(s)
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, put the couscous and butter (see pantry) in a bowl.
- Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
- Cover tightly with cling film. Set aside for 10 mins.
- Once cooked, add the tomato puree and chermoula spice mix (add less if you'd prefer it milder) to the chicken. Cook, 1 min.
- Stir in the remaining chicken stock paste, honey, water (see pantry) and harissa (add less if you'd prefer it milder). TIP: Put hardened honey into hot water for 1 min.
- Simmer, 2-3 mins.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Fluff up the couscous and share between your bowls.
- Spoon over the chicken and spinach.
- Crumble over the Greek style salad cheese. Top with the rocket and sprinkle over the pumpkin seeds.
- Drizzle a little oil over the leaves.
Enjoy!
3444
kJ
Energy (kJ)
823
kcal
Energy (kcal)
30.3
g
Fat
11.5
g
of which saturates
58.6
g
Carbohydrate
12.6
g
of which sugars
5.8
g
Dietary Fibre
74.7
g
Protein
3.71
g
Salt
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