Chermoula-Spiced Chicken & Veggie Couscous

Name: Chermoula-Spiced Chicken & Veggie Couscous with Lemony Garlic Dip & Almonds
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet green beans; 1 cucumber; ½ lemon; 1 packet Garlic Dip; 1 packet chicken breast; 1 sachet chermoula spice blend; 1 packet Couscous; 1 sachet Chicken-Style Stock Powder; ¾ cup boiling water; 1 packet Flaked Almonds; 1 packet Baby Leaves

with Lemony Garlic Dip & Almonds

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It’s fresh, flavourful, and a fan-favourite especially with chermoula spices and a fluffy (another ‘f’ word) couscous, it’s a chicken dish we can all become fans of. Zest it up with a garlic dip for fragrance (okay, that’s the last one) and that’s dinner finished (sorry).

We’ve replaced the radish in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

Allergens:

Gluten(Wheat)

•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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

green beans

cucumber

lemon

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

Couscous

(Contains: Gluten(Wheat); )

1 sachet

Chicken-Style Stock Powder

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Baby Leaves

Not included in your delivery

olive oil

¾ cup

boiling water

Nutrition Values

Energy (kJ)2941 kJ

Calories702 kcal

Fat34.9 g

of which saturates4.1 g

Carbohydrate47.7 g

of which sugars6.6 g

Dietary Fibre6.6 g

Protein51 g

Sodium1240 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

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Trim and halve green beans. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place chicken on a plate and sprinkle over chermoula spice blend on each side. Season with salt and pepper.

• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

• Meanwhile, to the couscous, add cucumber, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with chermoula chicken. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!