Peri Peri Chicken and Couscous Bowl
with Peas and Cheddar Cheese
This delicious Peri Peri Chicken and Couscous Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120
Couscous
(Contains Cereals containing gluten May contain Soya)
120
Peas
20
Chicken Stock Paste
260
Diced British Chicken Thigh
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Peri Peri Seasoning
1
Tomato Passata
25
Red Pepper Chilli Jelly
Not included in your delivery
240
Water for the Couscous
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the peas and half the chicken stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) In the meantime, peel and grate the garlic (or use a garlic press). Grate the cheese.
a) Once the chicken has browned, add the garlic and peri peri seasoning, fry for 1 min.
b) Stir in the passata, water for the sauce (see pantry for amount) and remaining chicken stock paste.
a) Bring to the boil, stir and lower the heat so the sauce simmers gently.
b) Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked through, stir in the red pepper chilli jam.
b) Season with salt and pepper and remove from the heat.
a) Fluff up the couscous with a fork then share it out between your serving bowls.
b) Spoon over the peri peri chicken and sprinkle over the cheese to finish.
Enjoy!
