Crispy Chik’n Couscous Bowls
I have been obsessed with Greek everything this summer, and the addiction is well warranted. Mediterranean inspired couscous salad topped with crispy chik'n, tangy feta, tomatoes, creamy tzatziki & green onions.
PREP TIME
45 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 2 - 4
Ingredients
- 2 whole2 whole2 whole Ultimate Plant-Based Chick'n Filets - Gardein, + Greek seasoning, Himalayan Salt & Pep Flakes
- 2 cups2 cups2 cups Israeli Couscous
- 0.5 whole0.5 whole0.5 whole English Cucumber, seeded & diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 0.5 cup0.5 cup0.5 cup Parsley, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Dill, Fresh, chopped
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Oregano, Dried
- 10 Tbsp10 Tbsp10 Tbsp Greek Salad Dressing, I'm obsessed with Le Grec. I measured half cup and an extra splash or two.
- 1 cup1 cup1 cup Tomato, Grape, halved
- 1 whole1 whole1 whole Pickled Onions, Garnish
- 1 whole1 whole1 whole Feta Cheese, As much as desired crumbled for service
- 1 whole1 whole1 whole Tzatziki, Pre-Made, Drizzled for service
- 2 whole2 whole2 whole Green Onion (Scallion), sliced for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the couscous according to package directions until your couscous is tender and plump. Strain and rinse to cool once cooked. Add your cooled couscous to a large serving or mixing bowl followed by the cucumber, pepper, onion, parsley, dill, pepper flakes, oregano, and dressing. Toss everything until combined and coated. Cover and refrigerate for at least 30 minutes to come together.
- Preheat your oven to 425 F.
- Get the filets onto a parchment lined baking sheet and sprinkle each one with Greek Seasoning, pepper flakes & salt. Once preheated, bake according to package directions. Make sure to flip halfway through for even browning. Remove and set onto a wire cooling rack to cool while you assemble the bowls quickly.
- Stir your salad and then taste. I didn't find it needed more dressing, but if you like yours saucier, stir in more now prior to serving. Scoop as much salad as desired into two shallow serving bowls, patting it down slightly in the bowl to try and even it out. Slice the crispy chik'n and arrange that in center of the bowls. Next, divide your grape tomatoes between both bowls, nestling them next to the chik'n. Lastly, as much feta crumbled as your heart desires piled next to your tomatoes. Place a few pieces of pickled onions next to your feta before drizzling the bowls with tzatziki sauce & finishing with green onions.
- Serve & ENJOY!
Notes
- When I prepared this recipe, I made enough salad so that I'd have some leftovers to bring to work with me for a couple days. With that being said, this recipe could support 3 - 4 chik'n patties / servings, or you could reduce the amount of salad if desired when prepping. I say, keep it as is and enjoy the salad for a couple days!
- Prep time includes 30 mins chill time.
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About This Recipe
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Coconut Free Egg Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 402 |
| Fat: | 4 g |
| Carbohydrates: | 78 g |
| Protein: | 16 g |
| Cholesterol: | 11 g |
| Sodium: | 421 mg |
| Fiber: | 6 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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