In order to bring you the best organic produce, some ingredients may differ from those depicted.

Couscous salad with chicken, butternut squash, and broccoli leaves

Dairy-Free, Family-Friendly, Soy-Free

2 Servings, 470 Calories/Serving

20 Minutes

In this 20-minute meal, our honey-mustard vinaigrette transforms “pasta salad” into a lean-and-clean dream, studded with chicken, roasted butternut squash, and broccoli leaves.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound organic chopped peeled butternut squash
1 teaspoon dried thyme
½ cup pearl couscous
½ bunch organic broccoli leaves or other leafy greens (about 6 ounces)
10 ounces boneless skinless chicken breast strips
Sun Basket honey-mustard vinaigrette (apple cider vinegar - honey - Dijon mustard)

Nutrition per serving

Calories: 470, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3g (15% DV), Cholesterol: 75mg (25% DV), Sodium: 125mg (5% DV), Carbohydrates: 45g (15% DV), Total Sugars: 8g, Added Sugars: 4g (8% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Roast the butternut squash

Heat the oven to 425°F.

On a sheet pan, toss the butternut squash with the dried thyme and 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the squash is tender and starting to brown, 18 to 20 minutes. Meanwhile, start preparing the rest of the meal.

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, transfer to a large bowl, and toss with 1 to 2 teaspoons oil. While the water is heating and the couscous is cooking, prepare the chicken and broccoli leaves.

Prep and cook the broccoli leaves and chicken

Remove any coarse stems from the broccoli leaves; cut the leaves crosswise into ½-inch-wide strips.
Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a cutting board; pat dry with a paper towel. Cut the chicken into 1-inch pieces. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate.

Add the broccoli leaves to the pan, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Assemble the couscous salad

To the bowl with the couscous, add the butternut squash, chicken, broccoli leaves, and half the honey-mustard vinaigrette and toss to coat. Season to taste with salt and pepper and more vinaigrette, if desired.

Serve

Transfer the chicken couscous salad to individual bowls and serve.

Kids Can!

Toss the squash with oil and seasonings.
Fill a sauce pot with water for the couscous.
Assemble the couscous salad.
Transfer the salad to individual bowls.