- 1¹⁄³ cups pearl couscous
- 1 x 400g packet pre-diced peeled pumpkin
- 6 store-bought chilli-lime marinated chicken skewers, meat removed from skewers
- 160g baby spinach and rocketarugulaX leaf mix
- ¹⁄³ cup Thai-style salad dressing
1 Cook couscous in a large saucepan of boiling water for 10 minutes, or until tender. Drain.
2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add pumpkin to pan and cook, stirring occasionally, for 5 minutes, or until golden and tender. Transfer to a bowl. Add the chicken to the pan and cook, stirring occasionally, for 5 minutes, or until browned and cooked. Season with cracked black pepper. Remove the pan from the heat. Cool slightly.
3 Add the couscous and spinach mix to pan along with the salad dressing. Toss to combine. Divide among four serving bowls and serve.
Nutrition Info (per serve)
Total fat 11.2g
–Saturated fat 2g
Dietary fibre 5.5g
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