Chicken Thigh Strips over Giant Couscous
with Romano pepper & Greek-style cheese
Giant couscous, also known as pearl couscous, is larger than regular couscous because it's rolled into bigger spheres. This gives it a chewy texture - perfect for absorbing sauces!
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
75 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
½ piece
Romano pepper
100 g
Chicken thigh strips with kebab spices
½ piece
Little gem
1 piece
Tomato
½ piece
Persian cucumber
½ piece
Red onion
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
- Cut the Romano pepper into thin strips.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken with the Romano pepper for 7 minutes until done.
- In the meantime, finely chop the lettuce and transfer to a salad bowl.
- Dice the tomato and the cucumber. Finely chop the onion (see Tip).
- Transfer all three to the salad bowl.
- Crumble the cheese.
Tip: if you don't like raw onion, add it to the frying pan instead.
- In a small bowl, combine the honey with the white wine vinegar and the extra virgin olive oil.
- Season to taste with salt and pepper.
- Add the dressing to the salad and toss well to combine.
- Serve the salad on plates with everything else on top.
- Garnish with the cheese to finish.
