Tahini Lemon Chicken and Couscous
with courgette and tomato
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Lemon
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
2 sachet(s)
Honey
1 unit(s)
Courgette
1 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Tomato
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
2 unit(s)
Scallion
1 sachet(s)
Chicken Stock
(Contains: Wheat, Cereals containing gluten, Barley)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the tomato into quaters. Trim the courgette, then quarter lengthways. Chop widthways into small pieces. Trim and thinly slice the scallions. Half and juice the lemon
Lay the chicken, tomato and courgette onto a lined baking tray, Drizzle with oil and half the Middle Eastern spice and season with salt and pepper. Roast on the top shelf of your oven until cooked through, 25-30 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pour the couscous into a bowl.
Stir in 200ml boiling water (4P: 500ml | 6P: 600ml). Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
In a small mixing bowl, add the tahini, lemon juice to taste, honey, a drizzle of oil, and the remaining Middle Eastern spice. Stir to combine and season to taste with salt and pepper.
Toss the cooked cous cous with the paprika and season to taste with salt and pepper.
Divide the cous cous between two plates. Top with the chicken and roasted veg. Drizzle over the sauce and scatter the scallions over.
