Chermoula Chicken & Veggie Couscous

Name: Chermoula Chicken & Veggie Couscous with Garlic Dip
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 Capsicum; 1 packet Slivered Almonds; 1 packet Couscous; 320 g Chicken Breast; 1 packet baby leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 Beetroot; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 20 g butter; ¾ cup water; 1 drizzle white wine vinegar

with Garlic Dip

Get up to $175 off

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.

Allergens:

Almond

•Wheat

•Gluten

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

Capsicum

1 packet

Slivered Almonds

1 packet

Couscous

320 g

Chicken Breast

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Beetroot

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

¾ cup

water

1 drizzle

white wine vinegar

Nutrition Values

Calories819 kcal

Energy (kJ)3430 kJ

Fat42.7 g

of which saturates9.2 g

Carbohydrate56.8 g

of which sugars17.8 g

Dietary Fibre10.9 g

Protein49.9 g

Sodium1260 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.

Cooking Steps

• Set your air fryer to 200°C. Cut carrot and capsicum 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 capsicum, 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 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 cooked 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!