Greek Style Cheese and Couscous Salad with Chicken
with cucumber, tomato and harissa aioli
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Quick
Allergens:
Wheat
•Egg
•Milk
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains: Wheat May be present: Soya)
5 grams
Parsley
1 unit(s)
Avocado
2 unit(s)
Cucumber
1 sachet(s)
Honey
1 sachet(s)
Vegetable Stock
320 grams
Irish Chicken Breast
1 sachet(s)
Harissa Paste
1 unit(s)
Lemon
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
2 unit(s)
Tomato
100 grams
Greek Style Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3858 kJ
Energy (kcal)922 kcal
Fat51.6 g
of which saturates13.9 g
Carbohydrate69.2 g
of which sugars15.5 g
Dietary Fiber6.8 g
Protein57.7 g
Salt8.4 g
Trans Fat3.2 g
Potassium929.3 mg
Calcium59.2 mg
Iron2.2 mg
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.
Cooking steps
1
- Pop the couscous into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml) and the stock.
- Cover with a plate or cling film.
- Leave aside for 8-10 mins (or until ready to serve).
2
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
4
- Slice through the chicken to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the ranch sauce and remaining harissa paste to a separate small bowl. Mix well to combine.
5
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
- Toss the couscous with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
6
- Share the couscous between bowls.
- Top with chicken and Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa dressing.
- Serve with any remaining lemon wedges for squeezing over.
