Garlic-Herb Chicken & Veggie-Bacon Couscous

Name: Garlic-Herb Chicken & Veggie-Bacon Couscous with Yoghurt
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 320 g Chicken Thigh; 1 packet Couscous; 100 g Diced Bacon; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Tahini; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot

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:

High Protein

Allergens:

Hvede

•Gluten

•Milk

•Sesamzaad

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

320 g

Chicken Thigh

1 packet

Couscous

100 g

Diced Bacon

1 packet

Greek-Style Yoghurt

1 packet

baby leaves

1 packet

Tahini

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

Nutrition Values

Calories693 kcal

Energy (kJ)2900 kJ

Fat30.6 g

of which saturates10 g

Carbohydrate61.8 g

of which sugars18 g

Dietary Fibre8.3 g

Protein49 g

Sodium1560 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.

Cooking Steps

• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, rinse and return to the pan over medium heat. Add the butter and chicken-style stock powder, and stir until the butter is melted and combined.

• 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. • In the last 5 minutes of cook time, sprinkle with diced bacon. 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. Sprinkle over bacon in last five 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!