Chicken with Giant Couscous & Herbed Cheese Cubes
with lamb's lettuce, cucumber & bell pepper- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
There is a special ingredient in your box! This tenderloin comes from Oranjehoen chicken. These chickens eat locally sourced, sustainable feed, and their C02 emissions are 22% lower than 1-star 'Beter Leven' chickens.
Ingredients
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Persian cucumber
½ piece
Bell pepper
½ piece
Red onion
20 g
Lamb's lettuce
25 g
Herbed cheese cubes
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
100 g
Chicken tenderloin
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
¾ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Boil the giant couscous for 12 - 14 minutes, covered.
- Fluff through the giant couscous with a fork and then set aside.
- Slice the onion into half-rings and dice the bell pepper (see Tip).
Tip: the bell pepper will be served raw, but if preferred you can fry it in the next step instead.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the onion with the chicken and the Sicilian-style herbs for 5 - 6 minutes, or until the chicken is done.
- Season to taste with salt and pepper.
- Meanwhile, dice the cucumber.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the honey and the mustard.
- Season to taste with salt and pepper.
- Add the lamb's lettuce, the cucumber, the bell pepper, the onion, the cheese and the giant couscous, then toss well to combine.
- Serve everything on plates.
