A fresh, vibrant, and nourishing bowl of goodness packed with flavour and protein!
RECIPE | Serves: 1
Ingredients:
35g wholegrain couscous
100g chargrilled chicken breast (I used leftover cooked chicken)
60g shelled steamed edamame
15g sultanas
15g roasted cashews
½ an avocado
Fresh rocket, spring onion and cucumber
Miso-Tahini Dressing:
1 tbsp. tahini
1 tsp. white miso paste
1 tsp. honey
½ the juice of a lemon
Method:
Start by cooking your couscous according to its packet instructions (or cover in boiling and let stand for 3-5 minutes).
Add all the fresh ingredients and pre-cooked chargrilled chicken to a bowl and toss together.
To make the miso-tahini dressing, whisk together the ingredients in a small bowl and add 1-2 tbsp. of additional water to thin.
Notes:
Gluten-free option: swap out the couscous for quinoa.
Vegan option: leave out the chicken or substitute in another plant-based alternative i.e. tofu, tempeh, Quorn, This Isn’t Chicken etc.
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