Chermoula Chicken Couscous Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Chicken Couscous Bowl

Chermoula Chicken Couscous Bowl

with Mint Salad & Yoghurt

Savour the flavours of chermoula spices on juicy, tender chicken with fluffy couscous and a fresh and fragrant mint salad. A dollop of creamy yoghurt brings it all together, balancing bold spice with a cool, tangy finish. Perfect for a flavourful weeknight escape!

Tags:
No Chop
•Over 30g protein
•Calorie Smart
Allergens:
Gluten(Wheat)
•Milk
•Almond

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

Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Chicken-Style Stock Powder

1

Couscous

(Contains Gluten(Wheat); )

1

baby leaves

1

Chicken Breast

1

Chermoula Spice Blend

1

Mint

1

Mixed Salad Leaves

1

Greek-Style Yoghurt

(Contains Milk; )

1

Slivered Almonds

(Contains Almond; )

Not included in your delivery

1

olive oil

water

honey

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)2248 kJ
Calories537 kcal
Fat18.3 g
of which saturates2.6 g
Carbohydrate43.9 g
of which sugars7.3 g
Dietary Fibre5.3 g
Protein48.4 g
Sodium1090 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

1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork and stir through baby spinach leaves.

2

• Meanwhile, in a medium bowl, combine diced chicken, chermoula spice blend and a drizzle of olive oil. • 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. • Remove pan from heat, add the honey and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut chicken breast into 2cm chunks • In a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • 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. • Remove pan from heat, add the honey and toss to combine.

3

• Pick and cut mint leaves. • In a small bowl, combine mixed salad leaves, mint, a drizzle of white wine vinegar and olive oil. Season to taste and set aside.

4

• Divide couscous between bowls. • Top with chermoula chicken and mint salad. • Dollop over Greek-style yoghurt and sprinkle over slivered almonds to serve. Enjoy!