HelloHero: Chicken Strips & Rainbow Couscous

Name: HelloHero: Chicken Strips & Rainbow Couscous with Dill & Parsley Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; butter; water; 1 Carrot; 1 Garlic Paste; 1 Chicken-Style Stock Powder; 1 Couscous; 1 Chicken Thigh; 1 Kiwi Spice Blend; 1 Dill & Parsley Mayonnaise; 1 Tomato; 1 baby leaves

with Dill & Parsley Mayonnaise

Get up to $175 off

Tags:

Easy Prep

Allergens:

Milk

•Gluten(Wheat)

•Eggs

•Soy

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

Carrot

Garlic Paste

(May be present: Eggs, Milk, Fish, Almond, Soy, Gluten, Sesame. )

Chicken-Style Stock Powder

Couscous

(Contains: Gluten(Wheat); )

Chicken Thigh

Kiwi Spice Blend

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Tomato

baby leaves

Not included in your delivery

olive oil

butter

(Contains: Milk; )

water

Nutrition Values

Calories659 kcal

Energy (kJ)2757 kJ

Fat40.4 g

of which saturates11.4 g

Carbohydrate45.4 g

of which sugars5.5 g

Protein36.3 g

Sodium1383 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

• Grate the carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. Add garlic paste (see ingredients) and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!

Little cooks: Kids can help fluff up the couscous once the pan has cooled down!

• While the couscous is cooking, cut chicken thigh into 1cm strips. • In a large bowl, combine Kiwi spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside.

• Meanwhile, remove lid from couscous and allow to cool. Roughly chop baby spinach leaves and tomato. • In a second large bowl, combine carrot couscous, tomato, baby spinach and a drizzle of vinegar and olive oil. Season to taste.

TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!

Little cooks: Kids can take charge by combining the ingredients for the yoghurt!

• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with dill & parsley mayonnaise to serve. Enjoy!