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MEXICAN TENDERS WITH CORN AND COUS COUS SALAD



INGREDIENTS:

  • 250g MEET plant based tenders (available in the frozen section of Coles)

  • vegetable oil

  • (1⅓ cups) boiling water

  • 2 corn cobs, husks and silks removed

  • 1 spring onion, finely chopped

  • 300g couscous

  • 100g vegan feta   For the dressing:  

  • 1 tbsp white wine vinegar

  • 2 tbsp tomato sauce

  • 2 teaspoons Mexican spice blend

  • Salt to taste

  • Pepper to taste

METHOD:

  1. Place the couscous in a large heatproof bowl, pour boiling water over it and cover with a plate. Let stand for 5 minutes or until the water is absorbed. Fluff the grains with a fork.

  2. Meanwhile, heat a large frying pan over high heat. Add the corn cobs and ⅓ cup of water, then cook covered for 5 minutes. Turn the corn, add another ⅓ cup of water, and cook covered for a further 5 minutes or until lightly charred. Slice the corn kernels from the cob.

  3. Heat oil in a large pan over medium heat. Add the MEET plant based tenders and cook until golden and cooked through. Remove from the pan.

  4. In a large bowl, combine Mexican spice blend, white wine vinegar, vegetable oil, and tomato sauce. Season with salt and pepper and stir to combine.

  5. Add the corn, spring onion, and couscous to the dressing and toss to combine.

  6. Divide the couscous salad and chicken among plates and crumble over the feta before serving.

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