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Greek-Inspired Chicken and Couscous Salad
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Greek-Inspired Chicken and Couscous Salad

Greek-Inspired Chicken and Couscous Salad

with Lemon Cream

Dill-garlic-dusted chicken thighs seared to golden-brown perfection are paired with a couscous Greek salad in this Mediterranean-inspired meal. A finishing dollop of lemon cream adds a bright punch of flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

280 g

Chicken Thighs

1 tsp

Dill-Garlic Spice Blend

1 unit


½ cup


(Contains Wheat)

80 g


56 g

Baby Spinach

30 g

Mixed Olives

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories690 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber4 g
Protein39 g
Cholesterol150 mg
Sodium1250 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.


Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook couscous

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Place a large bowl in the fridge to chill. Add 1 tbsp butter, 2/3 cup water (dbl both for 4 ppl) and half the garlic salt to a medium pot. Season with pepper, to taste. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then stir in couscous. Cover and let stand for 5 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with Dill-Garlic Spice Blend and remaining garlic salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Cool down couscous

When couscous is tender, fluff with a fork. Transfer couscous to the chilled bowl, then toss to cool slightly, 30 sec. Place couscous in the fridge, tossing occasionally, until couscous is no longer hot.

Prep and make lemon cream

Meanwhile, cut tomato into 1/2-inch pieces. Drain olives, reserving brine, then roughly chop. Zest, then juice lemon. Add sour cream, 1 tsp water, 1/2 tsp lemon juice, 1/2 tsp lemon zest and 1/4 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Make vinaigrette

Add remaining lemon juice, 1 tsp olive brine, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then whisk with a fork to combine.

Finish and serve

Thinly slice chicken. Add tomatoes, olives, spinach and feta to the bowl with couscous. (NOTE: It's ok if couscous is slightly warm after cooling.) Drizzle vinaigrette over top, then toss to combine. Divide salad between plates. Top with chicken. Dollop lemon cream over top.