Ingredients
For the salsa:
½-1 preserved lemon from Belberry
1 handful of dried apricots from Seeberger
1 red bell pepper
1 pomegranate
For the vegan alternative to chicken:
300g Vantastic Foods Vegan Chicken pieces
1 tbsp olive oil
2 scallions
a couple of sprigs of thyme
1 tsp harissa paste
3-6 saffron strands, left to stand in 100ml boiling water for a few minutes
Salt and pepper
For the couscous:
1 cup couscous from Spielberger
1 piece of vegan alternative to butter
2 cups boiling water
To garnish:
1 handful pistachios
½ cup Friendly Viking’s Greek Style Natural O’gurt
From our assortment
INSTRUCTIONS
For the salsa:
Blend the lemon, apricots and paprika in a mixer until everything is mixed well. Transfer to a bowl. Press out the juice of half of the pomegranate. Mix and season to taste.
For the vegan alternative to chicken:
Heat the oil in a frying pan and add the Vantastic Foods Vegan Chicken Pieces. Fry for around 3 minutes on each side. Add finely chopped scallions, thyme sprigs, harissa to taste, as well as the saffron strands and the water they soaked in. Leave to simmer over a low heat until half of the liquid from the pan has evaporated.
For the couscous:
Add the couscous to the boiling water in a small saucepan. Add salt, cover and leave to stand for around three minutes. Then add the vegan alternative to butter and fluff up the couscous with a fork. Now serve the couscous with the vegan alternative to chicken and the salsa. Garnish with a little of the frying juices, pistachios, pomegranate seeds and serve with a bowl of O’gurt.
