Falafels, Chicken Strips & Roast Veggie Couscous
with Creamy Pesto Dressing & Roasted Almonds
When a wholesome dinner tastes as good as this one, it makes for a splendid night of tucking in. Let the sweet roasted veggies, couscous, crisp falafel and chicken and herby pesto dressing take you to a state of bliss.
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
½
Onion
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
peeled pumpkin pieces
2 clove
garlic
½
carrot
1 packet
baby leaves
1 packet
parsley
1 packet
couscous
(Contains Gluten; )
1 packet
falafel mix
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
creamy pesto dressing
(Contains Milk; )
1 packet
chicken breast strips
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut onion into wedges. Cut beetroot into 1cm chunks. • Place onion and beetroot on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cooking time, add peeled pumpkin pieces and roast until tender.
• While the veggies are roasting, finely chop garlic. Finely grate carrot (see ingredients). Roughly chop baby leaves and parsley leaves.
• In a medium saucepan, melt the butter over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate. • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken breast strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking. TIP: Chicken is cooked through when it is no longer pink inside.
• Add the roasted veggies, baby leaves and parsley to the couscous. Toss to combine and season to taste.
• Roughly chop roasted almonds. Divide roast veggie couscous between bowls. • Top with chicken strips, falafels and creamy pesto dressing. Sprinkle with the almonds to serve. Enjoy!
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