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!
This recipe is under 650kcal per serving.
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
Ingredients
1
Chicken-Style Stock Powder
1
Couscous
(Contains Gluten(Wheat); )
1
baby leaves
1
Diced Chicken
1
Chermoula Spice Blend
1
Mint
1
Mixed Salad Leaves
1
Greek-Style Yoghurt
(Contains Milk; )
1
Slivered Almonds
(Contains Almond; )
Not included in your delivery
1
olive oil
water
honey
white wine vinegar
Nutrition Values
Cooking Steps
• 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.
• 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. • Remove pan from heat, add the honey and toss to combine.
• 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.
• Divide couscous between bowls. • Top with chermoula chicken and mint salad. • Dollop over Greek-style yoghurt and sprinkle over slivered almonds to serve. Enjoy!