Creamy Bacon, Chicken & Mushroom Israeli Couscous

Name: Creamy Bacon, Chicken & Mushroom Israeli Couscous with Leek & Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Israeli couscous; 1 packet portabello mushrooms; 1 stalk celery; 1 leek; 30 g butter; 1 packet chicken breast; 1 packet diced bacon; 1 sachet Garlic & Herb Seasoning; 1 packet bechamel sauce; 1 bag parsley; 1 packet Grated Parmesan Cheese

with Leek & Parmesan Cheese

Get up to $175 off

When you make a wish it really does come true! We’re granting the wish of a flavourful, easy-to-cook dinner, so with a wave of a wand (and only one pan) we give to you a creamy mushroom couscous, peppered with bacon and magic.

Unfortunately, this week's risoni was in short supply, so we've replaced it with Israeli couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Easy Prep

•Kid Friendly

Allergens:

Gluten

•Milk

•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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Israeli couscous

1 packet

portabello mushrooms

1 stalk

celery

leek

1 packet

chicken breast

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

1 packet

bechamel sauce

1 bag

parsley

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

30 g

butter

Nutrition Values

Energy (kJ)3277 kJ

Fat39.4 g

of which saturates20 g

Carbohydrate46 g

of which sugars8.3 g

Protein58.4 g

Sodium1248 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return couscous to the pan with a drizzle of olive oil.

• Meanwhile, thinly slice portabello mushrooms, celery and leek. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil and half the butter. • Cook mushrooms and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, celery and leek, breaking up bacon with a spoon, until browned, 6-7 minutes. • Add garlic & herb seasoning, bechamel sauce and the reserved pasta water, stirring, until well combined. • Remove from heat, then add cooked couscous, chicken, mushrooms, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.