Sticky No-Chicken Bowl with Lemon Pepper Mayonnaise
over mesclun with broccoli, couscous & gomashio
Za'atar is the name of a fresh herb, but it's also a spice mixture! This mix consists of oregano, thyme and savoury spices, which are roasted and then mixed with sesame seeds and sumac.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
¼ piece
Lemon
250 g
Broccoli
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
75 g
Wholewheat couscous
(Contains: Tarwe, Gluten May be present: Soja)
50 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
30 g
Mesclun
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
¼ piece
Persian cucumber
80 g
Vegan chicken pieces
(Contains: Soja)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Mustard
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Add the couscous, then cover and allow to stand for 8 minutes (see Tip).
- Shortly before serving, fluff through the couscous with a fork.
- Add the za'atar and drizzle with extra virgin olive oil as preferred.
Health Tip: if you're watching your calorie intake, prepare just two thirds of the couscous and keep the rest to use another time.
- Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
- Meanwhile, dice the cucumber and roughly chop the almonds.
- Quarter the lemon. Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the veggie chicken for 8 minutes.
- In a small bowl, combine the garlic with the honey, the mustard and the juice of a quarter lemon per person.
- Season to taste with salt and pepper.
- Add this sauce to the veggie chicken and fry for 1 more minute.
- Serve the mesclun on plates.
- Arrange everything on top and drizzle with the mayonnaise.
- Garnish with the almonds and the gomashio-herb mix.
- Serve with the rest of the lemon wedges.
