Chicken Sausage Bowl with Lemon Mayonnaise
with couscous, fresh herbs & courgette4.0(170)
Calories
:
858 kcalProtein
:
32g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Ei
- Mosterd
- Soja
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
You'll season this dish with an African-inspired spice mix that includes fennel seeds, turmeric, cumin and cinnamon.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
2 piece
Chicken sausage
½ piece
Onion
½ piece
Garlic
½ piece
Carrot
½ piece
Courgette
1 piece
Tomato
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
African-inspired spice mix
½ piece
Lemon
50 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
5 g
Dill, mint & flat leaf parsley
Not included in your delivery
1 tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3589 kJ
Calories858 kcal
Fat47.7 g
Saturated Fat7 g
Carbohydrate67.4 g
Sugar18.9 g
Dietary Fiber23.2 g
Protein32 g
Salt3.2 g
Potassium747.7 mg
Calcium92.5 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Fryingpan with lid
•Lid
•Large Frying Pan
Cooking Steps
1
- Prepare the stock in a pot or saucepan. Take the pan off the heat and transfer the couscous to the stock.
- Allow to stand for 8 minutes, covered. Fluff through the couscous with a fork to separate the grains.
- Meanwhile, slice the onion into half rings and crush or mince the garlic.
- Slice the carrot and courgette into crescents. Dice the tomato.
2
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the garlic, onion and carrot for 2 minutes.
- Add the courgette and tomato, then cover with the lid. Fry for 6 - 8 more minutes, stirring regularly. Season to taste with salt and pepper.
- Meanwhile, slice the sausages into 1cm rounds.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the sausages for 3 minutes until evenly browned.
3
- Add the African-inspired spices and cover with the lid. Fry for a further 6 minutes over medium heat or until done, turning regularly.
- Meanwhile, quarter the lemon and roughly chop the fresh herbs.
- To the couscous, add the Middle Eastern spices and the juice of a quarter lemon per person. Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
4
- Transfer the couscous to the vegetables and mix well to combine.
- Serve the couscous on deep plates and top with the sausages.
- Drizzle with the cooking juices and the lemon mayonnaise.
- Garnish with the fresh herbs and serve with the rest of the lemon wedges.
