Couscous salad with peas and grilled Vivera chicken skewers

2
Persons
15
Minutes

Ingredients

  • 1 pack of Vivera plant-based chicken breast
  • 150 g couscous
  • 225 g garden peas (fresh or frozen)
  • 4 mini cucumbers, sliced
  • 2 handfuls of cress
  • 3 tbsp extra virgin olive oil
  • 1 tsp oregano
  • 1 tsp paprika powder

Also needed:

  • Small brush
  • Metal or wooden skewers
Preparation
  1. Cook the couscous according to the instructions on the package.
  2. Blanch the garden peas for a few minutes, then rinse with cold water. Stir the garden peas through the couscous and add cucumber, garden cress and 1 tablespoon of olive oil.
  3. Cut each Vivera plant-based chicken fillet into 6 pieces.
  4. Mix the remaining 2 tablespoons of olive oil with the oregano, paprika and a good pinch of salt to form a marinade.
  5. Brush the chicken breasts with it. Thread 3 pieces onto a skewer, and repeat 3 times.
  6. Grill the skewers on the barbecue for about 5 minutes. Turn halfway through the cooking time.
  7. Serve the couscous with the grilled plant-based chicken skewers.

Enjoy your meal!

  • – Je maakt het met

    Plant-Based Chicken Breast

    Usp Leaf
    Source of protein
    Usp Leaf
    High in fibre
    Usp Leaf
    Source of iron and vitamin b12
    Heat oil in a pan. Pan fry at medium heat for at least 7 minutes. Turn regularly.
    Heat in a pre-heated air fryer for at least 6 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Chicken Breast

    View the product

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