Chicken and Tahini Bowl
with lemony couscous and cooling cucumber
This warm and wholesome salad features nourishing grains, fresh herbs and perfectly cooked chicken breast. A simple recipe with lots of flavour perfect for your next weeknight meal.
Ingredients
5 grams
Parsley
1 unit(s)
Lemon
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Cucumber
1 unit(s)
Carrot
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Garlic
260 grams
Diced Chicken Breast
2 sachet(s)
Tahini
(Contains Sesame)
2 unit(s)
Tomato
150 grams
Couscous
(Contains Wheat May be present Egg, Lupin, Mustard, Soya)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Salt
¼ tsp
Salt
Nutrition Values
Utensils
Instructions
- Peel and grate the garlic (or use a garlic press)
- Place the chicken in a bowl with the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the soy sauce, toss to coat, then leave aside to marinate.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Trim the cucumber, quarter lengthways then chop widthways into small pieces.
- Trim the carrot then coarsely grate (no need to peel).
- Chop the tomatoes into 2cm chunks.
- Finely chop the parsley (stalks and all).
- Zest and quarter the lemon.
- Add the cucumber, carrot, tomato, parsley and lemon zest to a bowl. Season to taste with salt and pepper.
Pour 600ml water (per 2P) into a pot, stir in 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.
Once cooked, stir through the carrot and tomatoes. 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, mix the tahini with the yoghurt, chilli flakes, squeeze of lemon juice to taste and a drizzle of oil.
- Stir to combine and season to taste with salt and pepper.
TIP: Use a blender if you'd like a smoother consistency.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- When everything's ready, fluff up the couscous with a fork and divide between bowls.
- Top with the chopped salad and diced chicken.
- Finish with the tahini-yoghurt drizzle.
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