Halloumi and Pearled Couscous Grain Bowl with Irish Chicken
with olives and sweet potatoCalories
:
1138 kcalProtein
:
73g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Tomato
1 unit(s)
Cucumber
5 grams
Parsley
30 grams
Green Pesto
2 sachet(s)
Garlic & Herbs
150 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
30 grams
Olives
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Sweet Potato
1 sachet(s)
Vegetable Stock
260 grams
Diced Irish Chicken Breast
200 grams
Halloumi
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4760 kJ
Energy (kcal)1138 kcal
Fat52.2 g
of which saturates29 g
Carbohydrate93.6 g
of which sugars14 g
Dietary Fiber4.9 g
Protein73 g
Salt9.3 g
Potassium683.5 mg
Calcium48.2 mg
Iron1.7 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.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm cubes. Add to a large (lined) baking tray.
- Toss the sweet potato with oil, half the garlic and herb mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
- Add the chicken for the final 12-15 mins.IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Use two baking trays if necessary.
2
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back 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.
- 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.
3
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the tomato into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Roughly chop the olives.
- Crumble the Greek style cheese into small pieces.
4
- Toss the tomatoes, cucumber, olives, Greek style cheese, remaining garlic and herb spice mix with the parsley and pesto.
- Season to taste with salt and pepper.
5
- Stir the cooked sweet potato through the pearled couscous.
- Taste and season with salt and pepper.
6
- Divide the sweet potato couscous between bowls, adding the Greek style cheese and pesto salad on top.
- Arranche the chicken breast on top of the salad.
- Finish with a scattering of the crispy onion.
