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Couscous Crusted Chicken-style Pieces

45 Minutes
4 Servings
19 Ingredients

Description

Delight in the culinary harmony of our Couscous Crusted Chicken-style Pieces, a flavourful masterpiece that brings together the crispiness of couscous coating and the tender goodness of Simple Truth Vegan Plant-Based Chicken-Style pieces.

Coated in a blend of spices, including smoked paprika, turmeric, and Simple Truth Greek Rub, each bite offers a symphony of taste and texture. Paired with a luscious cauliflower puree crafted from steamed cauliflower, vegan butter, and coconut milk, this dish embodies the essence of plant-based excellence. A side of charred cauliflower and chickpea salad, dressed with sundried tomato pesto, cherry tomatoes, and capers, provides a delightful contrast.

Whether savoured as a main course or shared as a delightful entrée, our Couscous Crusted Chicken-style Pieces invite you to embark on a journey of plant-based culinary exploration. For added convenience, have all the ingredients delivered to you in just 60 minutes with Checkers Sixty60.

Directions

1. Preheat oven or air fryer to 200°C.

2. Pre-steam couscous by combining 1 part couscous and 1 part water. Place it in a bowl with a sealed lid to steam, then drain water through a dishcloth.

3. Whisk flour and plant milk together.

4.In a separate bowl mix couscous, flax meal, paprika, turmeric, Greek rub and seasoning together. 

5. Toss defrosted, dried chicken-style pieces in the flour to coat, then toss through the batter to coat completely.

6. Next dredge battered chicken-style pieces in dry couscous mix.

7. Carefully shallow or air fry until crisp. If not, air fry then drain on kitchen paper.

8. For the cauliflower puree: Steam cauliflower until tender, drain and set aside.

9. Mash cauliflower with vegan butter and coconut cream in large bowl until smooth. Season. Cover to keep warm.

10. Toss cauliflower florets, chickpeas with sundried tomato pesto, cherry tomatoes, olive oil, lemon juice, capers and milled pepper together.

11. Place in the oven at 200°C for 15 – 20 minutes or until charred, cooked and heated through.

12. Spoon puree on a plate and serve crumbed chicken-style pieces with charred cauliflower and cherry tomato.

13. Scatter with fresh micro herbs and an extra drizzle of olive oil before serving.

 

Ingredients

  • 1 packet Simple Truth Plant-based Chicken-style pieces; defrosted and well-dried
  • 1 cup (250ml) flour, plus an additional ¼ cup
  • 1 cup (250ml) Simple Truth plant-based milk of choice
  • ¾ cup (180ml) couscous
  • ⅓ cup (80ml) flax meal
  • 2 tsp. (10ml) smoked paprika
  • ½ tbsp. (7ml) turmeric
  • 2 tsp. (10ml) Simple Truth Greek Rub
  • Salt and freshly ground pepper
  • Olive oil

 

For the Cauliflower Puree:

  • 800g cauliflower; chopped coarsely
  • 30g vegan butter (plant-based butter or butter alternative)
  • ¼ cup (60ml) Pot O' Gold Coconut Milk
  • Salt and ground white pepper

 

For the Cauliflower and Chickpea Salad:

  • 1 cup (250ml) cauliflower florets
  • ½ cup (125ml) canned chickpeas
  • ⅓ cup (80ml) The Deli Sundried Tomato Pesto
  • 1 cup (250ml) cherry tomatoes
  • 2 tbsp. (30ml) extra virgin olive oil
  • 2 tbsp. (30ml) lemon juice
  • ¼ cup (60ml) capers
  • Freshly ground pepper