Vegetarian Couscous Tfaya with Irish Chicken
with roast aubergine, courgette and chickpeasCalories
:
771 kcalProtein
:
62.3g proteinTotal
:
45 minutesDifficulty
:
EasyHigh Veggie
Allergens:
- Wheat
- Cereals containing gluten
- Nuts
- Almonds
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 pack(s)
Chickpeas
1 unit(s)
Onion
1 unit(s)
Courgette
1 unit(s)
Aubergine
2 unit(s)
Garlic
2 sachet(s)
Ras-el-Hanout
1 sachet(s)
Vegetable Stock
20 grams
Almonds
(Contains: Nuts, Almonds)
15 grams
Pomegranate Molasses
1 sachet(s)
Harissa Spice Mix
1 unit(s)
Carrot
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3227 kJ
Energy (kcal)771 kcal
Fat15.9 g
of which saturates3.3 g
Carbohydrate91.5 g
of which sugars21.5 g
Dietary Fiber21.7 g
Protein62.3 g
Salt5.8 g
Potassium809.9 mg
Calcium96.5 mg
Iron2.4 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 your delivered box.
Cooking Steps
1
- Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Halve, peel and thinly slice the onion.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Trim the aubergine, then cut into roughly 2cm pieces.
- Drain and rinse the chickpeas in a sieve. Peel and grate the garlic (or use a garlic press).
2
- Place a large pan over high heat with a drizzle of oil.
- Add the chicken, carrot, courgette, aubergine and half the onion and fry until tender, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Reduce the heat to medium. Add the garlic, harissa spice, half the ras-el-hanout and a generous splash of water.
- Season to taste with salt and pepper. Cover and continue cooking for 15–20 mins.
- Halfway through the cooking time, stir in the chickpeas.
3
- Place a pan over medium-high heat with a drizzle of oil and a generous knob of butter.
- Once hot, add the remaining onion and remaining ras-el-hanout and season with salt and pepper.
- Let everything cook down over low heat for 5–6 mins, stirring occasionally.
- Stir in 1 tsp of sugar (per 2P). Leave on the heat for an additional 3–5 mins to caramelise nicely, then set aside.
4
- Pour the couscous and stock 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.
5
- Fluff up couscous with a fork. Season to taste with salt and pepper.
- Add a splash of water to the veg to loosen if needed.
6
- Divide the fluffed couscous between shallow bowls.
- Spoon cooked chicken and sauce over the top, then arrange sweet tfaya over the veg.
- Sprinkle with flaked almonds and drizzle over pomegranate molasses.
