AuthorAnnabelleCategory, , , DifficultyIntermediate
Rating
Fresh,Quinoa,Tabbouleh,Salad,With,Grilled,Chicken,,Tomatoes,And,Cucumbers,
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 300 g chicken fillets
 3 cloves garlic
 1 tsp dried herbs
 1 tbsp olive oil
 1 small cucumberchopped
 2 tomatoessliced
 1 carrotgrated
 20 g baby spinach
 30 g currents
 100 ml chicken stock
 100 g couscouswholemeal is healthier
 20 g butter
 1 tsp vinegarapple cider or white wine vinegar
 80 g sour cream
 5 g parsleychopped
 5 g fresh basil
 ½ lemon

Directions

What are we making today?
1

A Mediterranean inspired meal with garlic and herbs, marinaded chicken, currants and baby spinach, with couscous full of colour and flavour.

Getting started
2

In a large bowl, combine 2 cloves chopped garlic, dried herbs, a drizzle of olive oil, salt and pepper. Add chicken fillets and mix to coat.

3

In a medium saucepan over medium heat, add a dash of olive oil, the grated carrot and the rest of the garlic. Cook until fragrant, stirring so as to not burn. 2-3 minutes.

4

Add the chicken stock, butter, and currants and bring to the boil.

5

Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5-10 minutes.

6

While couscous is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.

7

When oil is hot, cook the chicken until browned on both sides and cooked all the way through (when no longer pink inside), 3-4 minutes each side

8

In a medium bowl, combine cucumber, tomato, baby spinach, fresh basil and a drizzle of vinegar and olive oil.

9

Stir the cooked couscous with a fork to break and fluff it up, then mix with the salad ingredients. Season to taste.

10

When the chicken is cooked, remove from the pan to rest.

11

Divide wholemeal couscous salad between bowls, and top with sliced garlic and herb chicken.

12

Mix the chopped parsley, lemon juice and sour cream and serve on the side.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 586
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 11.5g58%
Cholesterol 103mg35%
Sodium 560mg24%
Total Carbohydrate 52.4g18%
Dietary Fiber 5g20%
Sugars 5.2g
Protein 40.5g81%

Calcium 10%
Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

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Ingredients

 300 g chicken fillets
 3 cloves garlic
 1 tsp dried herbs
 1 tbsp olive oil
 1 small cucumberchopped
 2 tomatoessliced
 1 carrotgrated
 20 g baby spinach
 30 g currents
 100 ml chicken stock
 100 g couscouswholemeal is healthier
 20 g butter
 1 tsp vinegarapple cider or white wine vinegar
 80 g sour cream
 5 g parsleychopped
 5 g fresh basil
 ½ lemon

Directions

What are we making today?
1

A Mediterranean inspired meal with garlic and herbs, marinaded chicken, currants and baby spinach, with couscous full of colour and flavour.

Getting started
2

In a large bowl, combine 2 cloves chopped garlic, dried herbs, a drizzle of olive oil, salt and pepper. Add chicken fillets and mix to coat.

3

In a medium saucepan over medium heat, add a dash of olive oil, the grated carrot and the rest of the garlic. Cook until fragrant, stirring so as to not burn. 2-3 minutes.

4

Add the chicken stock, butter, and currants and bring to the boil.

5

Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5-10 minutes.

6

While couscous is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.

7

When oil is hot, cook the chicken until browned on both sides and cooked all the way through (when no longer pink inside), 3-4 minutes each side

8

In a medium bowl, combine cucumber, tomato, baby spinach, fresh basil and a drizzle of vinegar and olive oil.

9

Stir the cooked couscous with a fork to break and fluff it up, then mix with the salad ingredients. Season to taste.

10

When the chicken is cooked, remove from the pan to rest.

11

Divide wholemeal couscous salad between bowls, and top with sliced garlic and herb chicken.

12

Mix the chopped parsley, lemon juice and sour cream and serve on the side.

Chicken and Cous Cous Salad

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