Garlicky Chicken, Halloumi & Root Veggie Couscous
with Caramelised Onion & Pesto Dressing
- Wheat
- Gluten
- Milk
We’re predicting plenty of excitement when this garlicky chicken hits the table! Topped with caramelised onion and a creamy pesto dressing, it’s packed with flavour, rounded out with wholesome roasted veggies and fluffy couscous.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
320 g
Chicken Thigh
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1
Red Onion
1
White Turnip
1
Carrot
1 packet
Creamy Pesto Dressing
(Contains: Milk; )
1
Lemon
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat air fryer to 200°C. Boil the kettle. Cut white turnip and carrot into bite-sized chunks. • In a medium bowl, combine turnip, carrot, season with salt and pepper and a drizzle of olive oil. • Place veggies evenly into air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Prep veggies as above and place on a lined oven tray. Spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are cooking, zest lemon to get a pinch and slice into wedges. Thinly slice onion (see ingredients). • In a medium bowl, combine chicken thigh, garlic & herb seasoning, a squeeze of lemon juice and a drizzle of olive oil and season. Set aside. • Cut halloumi into 1cm slices.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer on a paper lined towel plate. • In the same pan, drizzle olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, place couscous in a medium heatproof bowl, add vegetable stock powder and the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When the couscous is done, add baby leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.
• Divide root veggie couscous between bowls. Top with garlic chicken (slice if preferred), halloumi and caramelised onion. • Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
