"This speedy Greek salad uses baby plum tomatoes, cucumber and olives, then a light lemon and garlic chicken for your nice lean protein. A lovely little herby couscous goes on the side. Sprinkle it all up with feta for a bit of tang!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||4.2 g|
|Protein||10 g||41.4 g|
|Salt||0.77 g||3.2 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Dissolve 1/2  Knorr chicken stock cube in 130ml [260ml] boiled water
Add the couscous to a heatproof bowl with the chicken stock, cover and set aside
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a 1/2 tbsp [1 tbsp] olive oil over a medium-high heat
Cut the lemon[s] in half
Once hot, add the diced chicken to the pan and cook for 2-3 min until starting to brown
While the chicken is browning, chop the cucumber into quarters, lengthways, then chop roughly
Chop the baby plum tomatoes in half
Roughly chop the black olives
Add the dried oregano, garlic paste and juice of 1/2  lemon to the chicken and cook for 2-3 min or until the chicken is cooked through – this is your Greek chicken
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
While the chicken is cooking, chop the parsley roughly, including the stalks
Add the chopped cucumber, tomatoes and olives to a bowl
Add the juice of the remaining lemon, 1 tbsp [2 tbsp] olive oil and a pinch of salt and give it a good mix up
Fluff the cooked couscous with a fork then add the chopped parsley – this is your herby couscous
Serve the Greek chicken with the salad and herby couscous to the side
Sprinkle over the feta cheese