avec salade d’épinards et couscous
Pour cette recette, les galettes de poulet sont mélangées à des ingrédients riches en saveur tels que les échalotes et le mélange d'épices shawarma avant d'être poêlées à la perfection. Le couscous aromatique et la sauce à l'ail relevée garantissent que vous ne sacrifiez pas le goût au nom de l'équilibre des calories et des glucides.
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Couscous
0.5 cup
Radis
3 unit(s)
Échalote
1 unit(s)
Bébés épinards
56 g
Persil
7 g
Gousses d'ail
1 unit(s)
Amandes, tranchées
28 g
Mayonnaise
2 tbsp
Vinaigre de vin rouge
1 tbsp
Épices shawarma
1 tbsp
Bouillon de poulet en poudre
2 tbsp
Huile
1.5 tbsp
Sucre
0.5 tsp
Poivre
0.25 tsp
Sel
0.25 tsp
- Thinly slice radishes.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add radishes, then toss to coat.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When hot, add half the almonds to the dry pan (use all for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often until shallots are golden-brown and beginning to soften, 1-2 min.
- Add half the chicken stock powder, 1 tsp (2 tsp) Shawarma Spice Blend and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, add chicken, half the parsley, half the garlic, remaining chicken stock powder, remaining shallots and remaining Shawarma Spice Blend to a medium bowl. Season with salt and pepper, then combine. (TIP: We suggest using gloves as the mixture will be a little wet!)
- Form mixture into four 2-inch wide patties (8 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cover and cook, flipping halfway, until golden-brown and cooked through, 6-8 min.**
- Add mayo, remaining garlic, remaining parsley and 1 tbsp (2 tbsp) marinating liquid to a small bowl. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Add spinach to bowl with radishes, then toss to coat.
- Divide couscous, salad and patties between bowls.
- Spoon garlic sauce over top.
- Sprinkle almonds over top.
680
kcal
Calories
40
g
Fat
7
g
Saturated Fat
50
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
1570
mg
Sodium
0.2
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
4
mg
Iron
