Contents of your meal kit:
chicken tenders
red pepper
chickpeas
couscous
leeks
lemon
parsley
spinach
feta
Cookware needed: small or medium saucepan with lid, baking sheet
Finishing steps:
- Preheat oven to 425.
- Slice red pepper into ¼-inch strips. Rinse and drain chickpeas. Set both aside.
- Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat. When oil is hot, add couscous and stir until grains are coated with oil and begin to smell toasty. Add water and bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Then, keeping the lid on remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.
- On a baking sheet, toss leeks, sliced red pepper and chicken with olive oil, salt & pepper. Place the lemon cut side down on the baking sheet as well. Once oven has heated, roast for 10 minutes. When 10 minutes have passed, remove the lemon and set aside. Add the chickpeas to the baking sheet and toss with the chicken & vegetables. Return to oven for 5-10 minutes or until chicken is cooked through and vegetables are tender.
- Meanwhile roughly chop parsley.
- When the chicken and vegetables are done, remove the pan from the oven, add spinach to the pan and squeeze lemon over the top. Toss well and return to the oven for 30-60 seconds until the spinach just wilts.
- Divide the couscous between plates and top with chicken & vegetables. Sprinkle crumbled feta and parsley over the top
Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.