Middle Eastern-Style Chicken with Giant Couscous & Eggplant
with minted labneh & crunchy tomato-cucumber salad
Ras el hanout, made from various spices such as cinnamon, cardamom and cloves, reflects the rich flavours of North Africa on your plate!
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
100 g
Chicken thigh strips with kebab spices
75 g
Giant couscous
(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)
½ piece
Garlic
½ piece
Red onion
½ piece
Eggplant
¼ piece
Cucumber
1 piece
Roma tomato
½ sachet(s)
Ras el hanout
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
2.5 g
Fresh mint
(May be present: Selderij)
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
200 milliliters
Low sodium chicken stock
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Dice the eggplant into 1cm cubes. Heat a drizzle of olive oil in a large frying pan over medium-high heat and toast the ras el hanout for 30 seconds or until fragrant. Add the garlic, onion and eggplant to the pan and fry for 4 - 5 minutes.
In the meantime, dice the tomato and roughly chop the raisins. Add the giant couscous to the eggplant and toast the grains for 1 minute, then pour in the stock. Stir in the raisins and half of the tomato, then bring to a boil and allow to cook gently for 12 - 14 minutes, covered, stirring occasionally (see Tip).
Tip: add an extra splash of water as necessary.
Finely chop the mint leaves. Transfer three quarters of the mint to a small bowl, then add the labneh and mix well to combine. Season to taste with salt and pepper.
Finely dice the cucumber. In a salad bowl, combine the white wine vinegar with the extra virgin olive oil. Add the cucumber to the bowl, along with the rest of the tomato and mint. Toss well to combine and then season to taste with salt and pepper.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken thigh strips for 4 - 5 minutes or until done.
Serve the giant couscous on deep plates and top with the chicken and the minted labneh. Serve the salad alongside.
