Chermoula Yoghurt Chicken & Couscous
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Chermoula Yoghurt Chicken & Couscous

Chermoula Yoghurt Chicken & Couscous

with Pomegranate Glaze, Roasted Broccoli & Garlic Dip

There’s ch-ch-change in the air and it smells sweet and spiced. Chicken and chermoula are coming together to create a magical moment that will enchante you with it’s final transformation when drizzled in a pomegranate molasses. The couscous is changing too, popping with bright tomato. It’s a change we are embracing!

Tags:
Quick Prep
Allergens:
Gluten
Milk

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1

tomato

½

lemon

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

broccoli florets

1 packet

pomegranate molasses

(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )

½ packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

boiling water

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Nutrition Values

Energy (kJ)3184 kJ
Fat38.2 g
of which saturates9.9 g
Carbohydrate54.8 g
of which sugars14.6 g
Protein46.6 g
Sodium1221 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 Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve any thick broccoli florets. • Place chicken breast, Greek-style yoghurt (see ingredients) and chermoula spice blend on a lined oven tray. Drizzle with olive oil, then turn chicken to coat. • Bake until golden and cooked through, 20-25 minutes. • In the last 10 minutes of cook time, place broccoli on a second lined oven tray and roast until tender, 10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

2
2

• Meanwhile, combine couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Cover with a plate and set aside for 5 minutes, then fluff up with a fork.

3
3

• Roughly chop tomato. Cut lemon into wedges. • Add tomato to the couscous, along with a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper, tossing to coat.

4
4

• Divide couscous between bowls. Slice roasted chicken. • Top with baked chermoula yoghurt chicken (plus any juices from the tray) and roasted broccoli. • Drizzle pomegranate molasses over the chicken. Serve with garlic dip and any remaining lemon wedges. Enjoy!