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Couscous Chicken & Blue Cheese Salad
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Couscous Chicken & Blue Cheese Salad

with couscous and sweet-chilli dressing

Tags:
Quick
Allergens:
Wheat
Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Couscous

(Contains Wheat May be present Soya)

55 grams

Blue Cheese

5 grams

Parsley

1 pack(s)

Chickpeas

1 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Tomato

1 sachet(s)

Hello Muscat

(Contains Celery)

½ sachet(s)

Dried Thyme

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)557 kcal
Energy (kJ)2330 kJ
Fat8.3 g
of which saturates2.1 g
Carbohydrate61 g
of which sugars7.7 g
Dietary Fiber11.3 g
Protein46 g
Cholesterol0 mg
Salt2.27 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Season the chicken with half the thyme (double for 4p), salt and pepper. Heat a drizzle of oil in a pan on medium-high heat. When hot, fry the chicken until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

2

Meanwhile, put the couscous in a bowl. Pour 200ml boiling water (500ml for 4p) for the couscous into the bowl with the muscat. Mix thoroughly. Cover tightly with a plate or cling film and leave to the side for 10 mins or until ready to serve.

3

Cut the tomato into 2cm chunks. Roughly chop the parsley (stalks and all). Drain and rinse the chickpeas in a sieve. Mix the sweet chilli sauce with the parsley and a drizzle of oil. Season to taste with salt and pepper.

4

Thinly slice the chicken. Toss the couscous with the tomato, chickpeas and dressing. Crumble over the blue cheese. Serve the couscous salad with the sliced chicken and garnish with the remaining parsley.