Chicken & Spinach Couscous Salad

Photo from Hello Fresh

This was one of those recipes where working ahead is a bad plan. I thought I'd get all the components ready ahead of time and then toss the salad together at the end. 

The chicken worked fine. I prefer colder chicken in a salad than warm chicken. 

The couscous was another story. I've never made Israeli couscous and I didn't realize just how it would turn out. I cooked it. Tasted it. Loved it. Then set it aside to cool. That was the mistake. It became like if you leave pasta in a pan after you drained it. It' got cold and a bit congealed. 

I did taste it after it was done originally and it was tasty. I now know you have to eat it right away.

The carrots were a whole other story. I burnt them! I got distracted by a big truck that was in my driveway and they burned. I tasted them and they were gross. So tossed them. 

The chicken, spinach and walnuts together with the garlic aioli was good. The aioli wasn't originally. It tasted too mayonnaise-ey. I added some real chopped garlic and a little splash of white vinegar and that made all the difference. 

I will have to make couscous again and actually eat it. Cooking it in chicken broth made sense and really added to the flavor. 

Chicken & Spinach Couscous Salad

Recipe from Hello Fresh

Serves 2

• 1/2 oz walnuts, chopped
• 9 oz carrots, sliced on a diagonal
• 1 T fry seasoning
• 2 T mayo
• 1 tsp garlic powder
• 2 1/2 oz spinach
• 10 oz chicken
• 2 1/2 oz Israeli couscous
• 2 chicken stock concentrates

In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes. • Keep covered off heat until ready to use in Step 6.

 While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out pan.

Pat chicken dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper. • Heat pan used for carrots over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.

While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings). • Add water 1 tsp a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff couscous with a fork; stir in spinach and carrots until combined. • Cut chicken into bite-size pieces. • Divide couscous between shallow bowls. Top with chicken and sprinkle with toasted walnuts. Drizzle with aioli and serve.