Spiced Chicken Couscous Bowl
with lemon mayo and fresh herbs
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Wholewheat couscous
(Contains Tarwe May be present Soja, Lupine, Mosterd)
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
Utensils
Cooking Steps
- 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.
- Cut the onion into half rings. Chop the carrot and the courgette into crescents.
- Heat half of the olive oil in a large frying pan over medium-high heat and fry the onion and the carrot for 2 minutes.
- Meanwhile, dice the tomato and crush or mince the garlic.
- Add the courgette and tomato to the frying pan and cover with the lid. Fry for 6 - 8 more minutes, stirring regularly. Season to taste with salt and pepper.
Did you know...Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Meanwhile, slice the sausages into 1 cm rings.
- Heat the rest of the olive oil frying pan over medium-high heat and fry the sausages for 3 minutes until evenly browned.
- Add the African spice mix and cover with the lid. Fry for a further 4 - 6 minutes over medium heat or until done, turning regularly.
- Meanwhile, quarter the lemon and roughly. chop the fresh herbs.
- Add the Middle-Eastern spice mix and the juice of 1 lemon wedge per person to the couscous. Drizzle with extra virgin olive oil to taste and season with salt and pepper.
- Add the couscous to the vegetables and mix through.
- Serve the couscous on deep plates and place the sausage with any oils on top.
- Drizzle with the lemon mayonnaise and garnish with the fresh herbs. Serve with the rest of the lemon wedges.