Chicken & Pearl Couscous Bowl

Name: Chicken & Pearl Couscous Bowl with Cucumber Salsa & Aioli
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 320 g Chicken Thigh; 1 packet Pearl (Israeli) Couscous; 1 Cucumber; 1 packet baby leaves; 1 sachet Chicken-Style Stock Powder; 1 White Turnip; 1 packet Garlic Aioli

with Cucumber Salsa & Aioli

Get up to $175 off

Tags:

Mediterranean

Allergens:

Wheat

•Gluten

•Eggs

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Thigh

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

Cucumber

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

White Turnip

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories572 kcal

Energy (kJ)2390 kJ

Fat24.1 g

of which saturates4.7 g

Carbohydrate55.5 g

of which sugars6.2 g

Dietary Fibre4.5 g

Protein38.6 g

Sodium1080 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

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. 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, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.

• Meanwhile, thinly slice cucumber into halfmoons. Thinly slice white turnip (see ingredients) and baby leaves. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked when it's no longer pink inside.

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.

• Slice the chicken. • Divide couscous between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!