Easy Chermoula Chicken & Veggie Couscous
with Garlic Dip
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
leek
1
carrot
1
beetroot
2 clove
garlic
1 packet
chicken breast
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 sachet
chermoula spice blend
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
baby spinach leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1.75 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. Thickly slice leek. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place leek, carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.
• While the veggies are cooking, heat a medium saucepan over medium-high heat with a drizzle of olive oil . • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat.Meanwhile, in a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, then toss to coat.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the couscous is done, remove pan from heat. Add veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste. • Slice chermoula chicken. • Divide veggie couscous between bowls. Top with chicken and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!