Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
29
High
Nutrition per serving
Calories1088.6 kcal (54%)
Total Fat63.9 g (91%)
Carbs54.6 g (21%)
Sugars13 g (14%)
Protein73.3 g (147%)
Sodium1190.4 mg (60%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Chicken
Couscous
½ cupcouscous
½ cupwater
boiling
0.5vegetable stock cube
or a pinch of salt
1 Tbspolive oil
0.25lemon
Juice of
Vegetables
0.5cucumber
diced
8cherry tomatoes
halved
0.25red onion
finely chopped
0.5bell pepper
sliced
1 handfulspinach
Topping
Dressing
Instructions
Cook the chicken
Step 1
Season with paprika, cumin, salt and pepper.
Step 2
Cook in a pan for 5–7 minutes per side until fully cooked. Rest before slicing.
Prepare the couscous:
Step 3
Place couscous in a bowl. Pour over boiling water and stock/salt. Cover and let sit for 5 minutes.
Step 4
Fluff with a fork and stir in olive oil and lemon juice.
Toast the pine nuts
Step 5
Dry-toast in a pan over medium heat for 2–3 minutes until golden. Set aside.
Vegetables and salad
Step 6
Chop the vegetables while the chicken cooks.
Step 7
Make the dressing by whisking all ingredients together.
Assemble the salad
Step 8
Mix couscous with vegetables. Top with sliced chicken.
Step 9
Sprinkle with pomegranate seeds and toasted pine nuts.
Step 10
Drizzle with dressing before serving.
Notes
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