Chicken with Giant Couscous & Herbed Cheese Cubes
with lamb's lettuce, cucumber & bell pepper
This recipe uses chicken tenderloin, the small strip of meat located beneath the breast. It’s extra tender, cooks quickly and easily soaks up marinades and seasonings!
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 tenderloin
75 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
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
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.
