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Grilled Chicken over Fresh Chickpea Salad

with Pearl Couscous

Cooking time

30 minutes




980 /serving

If you’ve only ever had chickpeas from a can, the fresh ones featured here will surprise and delight you. When fresh, chickpeas are green, resembling something between an edamame and a fava bean in looks. The fuzzy pods they come in would catch anybody’s eye at the farmer’s market, while in taste, they’re similar to the chickpea you know and love, but slightly grassier and fresher. Tonight, you’ll discover their fresh side by tossing them with garlic and scallions in the leftover fond from your grilled chicken before adding them to pearl couscous with juicy diced tomato and cucumber.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 1 Bunch of parsley
  • 1 Cucumber
  • 1 Scallion
  • 1 Garlic clove
  • 2 Tomatoes
  • 100g Fresh chickpeas
  • 165g Multicoloured pearl coucous
  • 30ml Red wine vinegar
  • 10g Tomato & Oregano spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
37 g
Saturated Fat
6 g
370 mg
Total Carbs
104 g
10 g
56 g
14 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the pearl couscous
While the chicken cooks, add the couscous to the pot of boiling water; stir gently to separate. Cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous; rinse under cold water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Season with ½ the remaining spice blend and S&P; toss to combine and set aside to cool.
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Mise en place
While the couscous cooks, small-dice the tomatoes and cucumber; combine in a large bowl. Shell the chickpeas. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Finely chop the parsley leaves and stems.
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Cook the chickpeas
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and white bottom of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer ½ the cooked aromatics to the pot of pearl couscous; stir to combine. To the pan of remaining aromatics, add the shelled chickpeas and cook, 3 to 4 minutes, until softened; season with the remaining spice blend and S&P to taste. Transfer to a bowl and set aside to cool.
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Make the salad
While the chickpeas cook, in a small bowl, make the vinaigrette by combining the red wine vinegar, parsley and 4 tbsp olive oil (double for 4 portions); season with S&P to taste. Add ½ the vinaigrette to the bowl of diced tomatoes and cucumber; toss well.
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Finish & serve
To the bowl of salad, add the cooled chickpeas and toss thoroughly to combine. To the bowl of pearl couscous, add ½ the remaining vinaigrette and toss well. Divide the finished pearl couscous between your plates. Top with the chicken and salad. Spoon the remaining vinaigrette over the chicken. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.