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Chicken & Spinach Couscous Salad
Chicken & Spinach Couscous Salad

Chicken & Spinach Couscous Salad

with Carrots, Toasted Walnuts & Garlic Aioli

Enjoy this fresh, savory salad bowl that starts with springy, tender couscous. You’ll stir in fresh spinach and sweet roasted carrots, then top with succulent seared chicken seasoned with savory spices. Finish with a sprinkle of toasted walnuts and a creamy drizzle of garlic aioli.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Fiber Smart
Easy Prep
Allergens:
Tree Nuts
Eggs
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

½ ounce

Walnuts

(Contains: Tree Nuts)

9 ounce

Carrots

1 tablespoon

Fry Seasoning

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Garlic Powder

2.5 ounce

Spinach

10 ounce

Chicken Cutlets

2.5 ounce

Israeli Couscous

(Contains: Wheat)

2 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving
Calories610 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber6 g
Protein39 g
Cholesterol135 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Pan
Peeler
Aluminum Foil
Paper Towel
Small Bowl

Instructions

Cook Couscous
1

• In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes. • Keep covered off heat until ready to use in Step 6.

Toast Walnuts
2

• While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

Prep & Cook Carrots
3

• Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out pan.

Cook Chicken
4

• Pat chicken dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper. • Heat pan used for carrots over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.

Make Aioli
5

• While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings). • Add water 1 tsp a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve
6

• Fluff couscous with a fork; stir in spinach and carrots until combined. • Cut chicken into bite-size pieces. • Divide couscous between shallow bowls. Top with chicken and sprinkle with toasted walnuts. Drizzle with aioli and serve.

Poultry is fully cooked when internal temperature reaches 165°.