Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing veggie-loaded couscous. Topped with lightly spiced chicken and herbed yoghurt, your insides will love it just as much as your tastebuds do.
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
baby spinach leaves
Aussie spice blend
chicken breast strips
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
dill & parsley mayonnaise(ContainsEggs)
water (for the couscous)
water (for the dressing)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara, parsnip and beetroot (all unpeeled) into 1cm chunks. Place the kumara, parsnip, beetroot and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves. In a medium bowl, combine the Aussie spice blend with a good drizzle of olive oil. Add the chicken breast strips and toss to coat. Set aside.
In a medium saucepan, melt the butter and a small drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the chicken-style stock powder and bring to the boil. Add the couscous, stir, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add the mint (reserve a little for garnish) and season with pepper.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Remove from the heat. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
While the chicken is cooking, combine the dill & parsley mayonnaise and water (for the dressing) in a small bowl.
Stir the roasted veggies and baby spinach through the couscous, then divide between bowls. Top with the spiced chicken strips and drizzle with the creamy dill and parsley dressing. Garnish with the toasted almonds and reserved mint.