Double Chermoula Chicken Couscous Bowl
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Double Chermoula Chicken Couscous Bowl

Double Chermoula Chicken Couscous Bowl

with Mint Salad & Yoghurt

Savour the flavours of chermoula spices on juicy, tender chicken with fluffy couscous and a fresh and fragrant mint salad. A dollop of creamy yoghurt brings it all together, balancing bold spice with a cool, tangy finish. Perfect for a flavourful weeknight escape!

Tags:
No Chop
•Over 30g protein
Allergens:
Gluten(Wheat)
•Almond
•Milk

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

Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

baby leaves

2 packet

Diced Chicken

1 sachet

chermoula spice blend

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

mint

1 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2866 kJ
Calories684 kcal
Fat20.1 g
of which saturates3.2 g
Carbohydrate44.5 g
of which sugars8.7 g
Dietary Fibre5.3 g
Protein80.3 g
Sodium1091 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

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork and stir through baby spinach leaves.

2
2

• Meanwhile, in a medium bowl, combine diced chicken, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss to combine.

3
3

• Pick and cut mint leaves. • In a small bowl, combine mixed salad leaves, mint, a drizzle of white wine vinegar and olive oil. Season to taste and set aside.

4
4

• Divide couscous between bowls. • Top with chermoula chicken and mint salad. • Dollop over Greek-style yoghurt and sprinkle over slivered almonds to serve. Enjoy!