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The fall season is here – and so are the wonderful grape dishes! This couscous recipe enriched with grapes and chicken takes only minutes to prepare and can be enjoyed lukewarm or cold, which makes it a perfect, home-made office lunch.
Dice the chicken breast and sear it on two spoonfuls of rapeseed oil for frying. Season it with salt and pepper in the meantime.
At the end of the process, add the baby spinach leaves, too, leaving it on the fire for no longer than it takes for the leaves to collapse. When they have, remove the pan from the fire.
Place the couscous in a bowl, pour on the hot vegetable stock, cover it and allow a few minutes for the couscous to absorb the liquid.
Mix in the finely snipped parsley, the grape seed oil and the quince vinegar.
Finally, mix in the diced chicken with the spinach as well as the grapes cut in half.