Chermoula Chicken & Jewelled Couscous

Name: Chermoula Chicken & Jewelled Couscous with Currants & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet couscous; ¼ tsp salt; ¾ cup boiling water; 1 cucumber; 1 tomato; 1 packet Baby Leaves; 1 packet Slivered Almonds; 1 packet Chicken Breast; 1 sachet chermoula spice blend; 1 tsp honey; 1 packet Currants; 1 packet Greek-Style Yoghurt

with Currants & Yoghurt

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Dreaming of warm flavours? Try our chicken and jewelled couscous, bursting with rich flavours, currants and almonds. This dish is sure to transport you from the dinner table on the very first bite.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten(Wheat)

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains: Gluten(Wheat); )

cucumber

tomato

1 packet

Baby Leaves

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Chicken Breast

1 sachet

chermoula spice blend

1 packet

Currants

(May be present: Milk, Gluten, Soy. )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

1 tsp

honey

Nutrition Values

Energy (kJ)2969 kJ

Calories710 kcal

Fat15.7 g

of which saturates2.5 g

Carbohydrate53.6 g

of which sugars15.6 g

Dietary Fibre7.6 g

Protein53.4 g

Sodium1096 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. In a medium heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While the couscous is cooking, finely chop cucumber and tomato. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add tomato, Moroccan curry paste and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.

• Add baby spinach to the couscous, along with cucumber and currants, and toss to combine. • Divide spinach jewelled couscous between bowls. Top with Moroccan chicken. • Serve with Greek-style yoghurt and garnish with toasted almonds. Enjoy!