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.
Ingredients
280 g
Chicken Thighs
1 tsp
Dill-Garlic Spice Blend
1 unit
Lemon
½ cup
Couscous
(Contains Wheat)
80 g
Tomato
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
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
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.
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.
