Chermoula Chicken Couscous Bowl

Name: Chermoula Chicken Couscous Bowl with Mint Salad & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ¾ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet couscous; 1 packet Baby Leaves; 1 packet Diced Chicken; 1 sachet chermoula spice blend; 1 packet Slivered Almonds; 1 tsp honey; 1 packet mint; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Mint Salad & Yoghurt

Get up to $175 off

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.

Tags:

Over 30g protein

•Calorie Smart

•Climate Superstar

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

1 packet

Baby Leaves

1 packet

Diced Chicken

1 sachet

chermoula spice blend

1 packet

Slivered Almonds

1 packet

mint

1 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2210 kJ

Calories528 kcal

Fat17.8 g

of which saturates2.5 g

Carbohydrate44.5 g

of which sugars8.9 g

Dietary Fibre5.8 g

Protein46.8 g

Sodium1030 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

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

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, in a medium bowl, combine diced chicken, chermoula spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and toss to combine.

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

• While the chicken is cooking, pick and cut mint leaves. • In a small bowl, combine mixed salad leaves, mint and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper, then set aside.

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