Double Cherry-Glazed Chicken & Veggie Couscous

Name: Double Cherry-Glazed Chicken & Veggie Couscous with Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Cherry Sauce; 1 packet Roasted almonds; 1 packet Rocket leaves; 1 packet Pearl (Israeli) Couscous; 1 Carrot; g Herby Marinated Chicken Thigh; 1 Beetroot; 320 g Chicken Thigh; 1 drizzle olive oil

with Roasted Almonds

Get up to $175 off

Let this cherry red glaze get you into a festive spirit while it coats tender chicken and accompanies a filling bed of Israeli couscous. it's all tossed with warm roasted veggies to bring further richness to the dish, you’ll be singing songs of delight after every bite.

Allergens:

Almond

•Wheat

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Rocket leaves

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

Carrot

Herby Marinated Chicken Thigh

Beetroot

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories603 kcal

Energy (kJ)2520 kJ

Fat123 g

of which saturates3.7 g

Carbohydrate67.3 g

of which sugars27.4 g

Dietary Fibre6.7 g

Protein45.4 g

Sodium1010 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

•Baking Paper

•Baking Tray

•Large Frying Pan

•Medium Saucepan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle over herb & mushroom seasoning, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. 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. • Drain and return couscous to the pan with a pinch of salt and a drizzle of olive oil.

Custom Recipe: If you've doubled your chicken thigh, flavour the chicken in a large bowl.

Custom Recipe: Cook chicken in batches for the best results. Return all chicken to the pan before adding cherry sauce and a splash of water as above.

• Meanwhile, roughly chop roasted almonds. • Add roasted veggies to the couscous, along with rocket leaves and a drizzle of olive oil. Season with salt and pepper.

• Slice cherry-glazed chicken. • Divide jewelled veggie couscous between plates. Top with chicken. Spoon over any remaining glaze. • Garnish with roasted almonds. Enjoy!