Chicken & Spinach Couscous Salad
with Carrots, Toasted Walnuts & Garlic Aioli
- Wheat
- Tree Nuts
- Eggs
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.
Ingredients
1 tablespoon
Fry Seasoning
½ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Walnuts
(Contains: Tree Nuts)
2 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
9 ounce
Carrot
½ teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, ¾ cup water (1½ 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.
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.
Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-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.
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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of flavors, though some found it bland and suggested adding extra seasoning or lemon juice 🍋.
- Ease of prep: Quick and simple to make, with most finding it an easy weeknight meal. Some noted longer cooking times for carrots.
- Suggestions: Consider roasting carrots in the oven for faster prep. Try adding lemon to the couscous or balsamic vinegar to boost flavor.
- Leftovers: Several mentioned it was even better cold the next day, making it great for meal prep.
- Texture: The mix of crunchy walnuts, tender couscous, and wilted spinach created an interesting texture combination many enjoyed.
