Double Chermoula Chicken & Veggie Coucous

Name: Double Chermoula Chicken & Veggie Coucous with Garlic Dip
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 1 packet Leek; 1 packet Slivered Almonds; 1 packet Couscous; 640 g Chicken Breast; 1 packet baby leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Garlic Dip; 1 Beetroot; 1 sachet Chermoula Spice Blend

with Garlic Dip

Get up to $175 off

Allergens:

Amandelnoten

•Hvede

•Gluten

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Leek

1 packet

Slivered Almonds

1 packet

Couscous

640 g

Chicken Breast

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Garlic Dip

Beetroot

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories867 kcal

Energy (kJ)3630 kJ

Fat32.9 g

of which saturates3.8 g

Carbohydrate55.3 g

of which sugars15.5 g

Dietary Fibre11 g

Protein85.9 g

Sodium1390 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

• Set your air fryer to 200°C. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. • In the last 5 minutes of cook time, add sliced leek. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook in batches if your pan is getting crowded.

• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• When the couscous is done, add veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste. Slice chermoula chicken. • Divide veggie couscous between bowls. Top with chicken and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!