Garlic Chicken & Cherry Tomato Couscous Salad

Name: Garlic Chicken & Cherry Tomato Couscous Salad with Basil Pesto
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet(s) cherry tomatoes; 1 packet Diced Chicken; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 1 packet basil pesto; 1 bag baby spinach leaves; 1 packet Israeli couscous

with Basil Pesto

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Have you heard the expression “less is more”, well tonight is all about that with a couscous tossed with spinach and cherry tomatoes for a juicy pop of flavour and garlic herby chicken bites. Add fresh basil pesto and that’s all you’ll need to create this nourishing dish.

Tags:

Easy Prep

Allergens:

Milk

•Almond

•Cashew

•Pine Nut

•Walnut

•Gluten

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet(s)

cherry tomatoes

1 packet

Diced Chicken

1 sachet

Garlic & Herb Seasoning

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 bag

baby spinach leaves

1 packet

Israeli couscous

(Contains: Gluten; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Calories2247 kcal

Fat23.2 g

of which saturates3.3 g

Carbohydrate43.6 g

of which sugars8.1 g

Protein36.7 g

Sodium615 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

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil.

• While couscous is cooking, halve cherry tomatoes.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey and toss to coat.

• When you're ready to pack your lunch, to the couscous, add basil pesto, tomatoes and baby spinach leaves. Toss to combine and season to taste. • Divide couscous salad between two containers. Refrigerate. • At lunchtime, toss pesto and cherry tomato Israeli couscous salad and season to taste. Enjoy!