Double Garlicky Chicken & Basil Pesto Couscous
with Roast Veggies & Flaked Almonds
Have you heard the expression “less is more”? Well, tonight is all about that with a couscous tossed with roasted veggies for a juicy pop of flavour and garlic herby chicken. Add fresh basil pesto and that’s all you’ll need to create this nourishing dish.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
Carrot
1
Courgette
½
Lemon
1 packet
Flaked Almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 packet
Chicken Thigh
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
baby leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Cut carrot and courgette into bite-sized chunks. • Set your air fryer to 200°C. Place veggies into the air fryer basket, drizzle with olive oil, season with salt and pepper and 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, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh and garlic & herb seasoning, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl 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. Add the chicken-style stock powder and basil pesto and stir through. Set aside.
• Add cooked veggies to the couscous, along with baby leaves, lemon zest and a squeeze of lemon juice. Toss to combine and season to taste.
• Slice the chicken. • Divide garlicky chicken and basil pesto couscous between bowls. • Sprinkle over toasted almonds to serve. Enjoy!