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SuperQuick Moroccan-Style Chicken Bowls
with Fig Sauce and Couscous Salad
Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes, you can have Moroccan-spiced chicken tenders on the table, served with sweet and savoury fig sauce and delicious, cranberry-studded couscous salad.
Ingredients: Chicken tenders • Moroccan couscous (durum wheat semolina) (wheat) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Carrots • Spinach • Dried cranberries (cranberries, sugar, sunflower oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
½ cup
Couscous
(Contains Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
56 g
Carrot, julienned
28 g
Baby Spinach
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
4 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
- Sear until chicken is golden and cooked through, 3-4 min per side.**
- Add fig spread, 1/4 cup (1/2 cup) water and remaining stock powder to the pan with chicken.
- Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.
- Stir spinach into couscous.
- Divide couscous and chicken between bowls.
- Spoon any remaining sauce in the pan over chicken.