Garlic-Herb Chicken & Pumpkin-Veggie Couscous
with Tahini & Yoghurt Sauce
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.
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
carrot
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
tahini
(Contains Sesame; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot, carrot 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 onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot 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.
• 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.
• Combine tahini and Greek-style yoghurt in a small bowl. Set aside. • Add roasted veggies and baby leaves to the pearl couscous and stir to combine. • Divide roast veggie couscous between plates. • Top with garlic-herb chicken strips. • Drizzle over tahini-yoghurt sauce to serve. Enjoy!