with cannellini beans and Greek style cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Aubergine
1 unit(s)
Couscous
150 grams
Parsley
5 grams
Chopped Tomato with Onion & Garlic
1 pack(s)
Greek Style Cheese
100 grams
Vegetable Stock
1 sachet(s)
Italian Herbs
0.5 sachet(s)
Cannellini Beans
1 pack(s)
Honey
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine and chop into 2cm pieces. Pop aubergine and chicken onto a large (lined) baking tray.
- Toss with salt, pepper, half the harissa spice and a drizzle of oil. Spread out in a single layer.
- Roast the aubergine until golden brown and soft, 15-18 mins. Turn the tray halfway through. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Pour 600ml water (per 2P) into a pot, stir in half the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Drain and rinse the cannellini beans in a sieve.
- Roughly chop the parsley (stalks and all).
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the bell pepper until charred, 5-7 mins. Season with salt and pepper.
TIP: Stir only every so often so the bell pepper picks up a nice colour.
- Reduce the heat of the pan to medium-high.
- Add cannellini beans, chopped tomatoes, half a sachet of Italian herbs (per 2P).
- Stir in ½ tsp sugar (per 2P), the remaining harissa spice, half the parsley and remaining stock.
- Cover and simmer for 8-10 mins.
- Once simmered, stir in the roasted aubergine, chicken, honey and a knob of butter.
- Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if necessary.
- Once everything is ready, fluff up the couscous with a fork.
- Crumble the Greek style cheese into small pieces.
- Serve the stew on a bed of couscous.
- Top with the crumbled Greek style cheese.
- Finish with a sprinkling of parsley and a pinch of pepper.
3689
kJ
Energy (kJ)
882
kcal
Energy (kcal)
17.8
g
Fat
9.7
g
of which saturates
105.3
g
Carbohydrate
22.7
g
of which sugars
23.3
g
Dietary Fiber
65.2
g
Protein
0
mg
Cholesterol
10.13
g
Salt
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
with cannellini beans and Greek style cheese
