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Chick’n & sundried tomato cous cous salad

Chick’n & sundried tomato cous cous salad


A vegan meat alternative from our plant-based GRO range, chick’n, keeps things simple in this plant-based recipe.

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    2455kj 586kcal
  • Fat
    High 45%
  • Saturates
    Low 17%
  • Sugar
    Low 4%
  • Salt
    High 30%

% of adult’s reference intake | Carbohydrates per serving : 49g

Bring Co-op to your front door

Big Bag Option


  • 2 x 250g packs Co-op GRO southern fried chick’n pops
  • 250g cous cous
  • 125g bag Co-op baby spinach
  • 8 Co-op sundried tomatoes in oil, chopped, plus 2 tbsp oil from the jar
  • 100g drained Co-op pitted black hojiblanca olives in brine, chopped
  • 1 red onion, finely sliced
  • 1 lemon, cut into wedges
  • Chilli sauce, to serve (optional)


  1. Cook the chick’n according to the pack instructions
  2. Meanwhile, put the cous cous in a bowl and just cover with boiling water
  3. Set aside for 8-10 mins, or until the water has been absorbed and the cous cous is soft
  4. Mix the baby spinach, sundried tomato, oil and olives into the cous cous, then season to taste
  5. Top with the onion and chick’n, then serve with the lemon wedges on the side for squeezing over, plus a drizzle of chilli sauce, if you like

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