Sticky No-Chicken Bowl with Lemon Pepper Mayonnaise
over mesclun with broccoli, couscous & gomashio- Amandelnoten
- Pinda's
- Tarwe
- Gluten
- Ei
- Mosterd
- Soja
- Sesamzaad
- Selderij
- Noten
- Sesamzaad
- May contain traces of allergens
- Soja
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.
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.
