HelloHero: Double Garlic-Herb Chicken & Veggie Couscous

Name: HelloHero: Double Garlic-Herb Chicken & Veggie Couscous with Yoghurt
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 640 g Chicken Thigh; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot; ¾ cup water; 1 drizzle olive oil

with Yoghurt

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Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent chicken thigh, served with roasted veggies and couscous. It's definitely a meal to remember.

Tags:

Air Fryer Friendly

•Bestseller

Allergens:

Wheat

•Gluten

•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

Garlic & Herb Seasoning

Red Onion

640 g

Chicken Thigh

1 packet

Couscous

1 packet

Greek-Style Yoghurt

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

Not included in your delivery

¾ cup

water

1 drizzle

olive oil

Nutrition Values

Calories751 kcal

Energy (kJ)3140 kJ

Fat32.7 g

of which saturates9.6 g

Carbohydrate60 g

of which sugars17.3 g

Dietary Fibre8.3 g

Protein68.4 g

Sodium1110 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

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

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 water is absorbed, 5 minutes.
• Just before serving, fluff up with a fork.

• Meanwhile, cut onion (see ingredients) and beetroot into small chunks.
• Roughly chop baby leaves.
• Set your air fryer to 200°C. Place onion, beetroot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes.
• Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, cut chicken thigh into 2cm strips.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, cooked through (when no longer pink inside), 3-4 minutes.

• Add roasted veggies and baby leaves to the couscous and stir to combine.
• Divide veggie couscous between bowls.
• Top with garlic-herb chicken.
• Drizzle with Greek-style yoghurt to serve. Enjoy!