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!
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
Ingredients
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )
1 sachet
Chicken-Style Stock Powder
1
tomato
½
lemon
1 packet
Garlic Dip
(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )
1 bag
broccoli florets
1 packet
pomegranate molasses
(May be present Gluten, traces of 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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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!
