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Vegan alternative to Moroccan chicken with couscous

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

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.

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