with Greek style Cheese and Couscous
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Couscous
100 grams
Vegetable Stock
1 sachet(s)
Prawns
150 grams
Garlic
2 unit(s)
Harissa Paste
1 sachet(s)
Passata
1 pack(s)
Sweetcorn
1 pack(s)
Peas
120 grams
Honey
1 sachet(s)
Greek Style Cheese
100 grams
Diced Irish Chicken Breast
260 grams
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Add the couscous to a medium bowl.
- Pour 200ml boiling water (4P: 500ml | 6P: 600ml). into the bowl and mix well with half the stock.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, season with salt and pepper and cook until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once browned, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Add the harissa paste and garlic and fry for 1 min more.
- Add passata, drained sweetcorn, peas, remaining stock, ½ tsp of sugar (per 2P) and 50ml water (per 2P) to the pan.
- Stir together and simmer until slightly thickened, 3-4 mins.
- Add the honey and a knob of butter and stir until melted.
- Loosen with a splash of water if you feel the sauce is too thick. Season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Fluff up the couscous with a fork and share between bowls.
- Top with the harissa spiced chicken and prawn stew.
- To finish, crumble the Greek style cheese over the top.
3260
kJ
Energy (kJ)
779
kcal
Energy (kcal)
23.1
g
Fat
9.9
g
of which saturates
75.3
g
Carbohydrate
25.1
g
of which sugars
4.2
g
Dietary Fiber
61.3
g
Protein
78
mg
Cholesterol
4.75
g
Salt
