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Double Chicken & Pearl Couscous Bowl
Double Chicken & Pearl Couscous Bowl

Double Chicken & Pearl Couscous Bowl

with Cucumber Salsa & Aioli

The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a pearl couscous bowl studded with baby leaves, topped with zesty seared chicken and served with a cooling aioli for that pop of garlic we know and love.

We’ve replaced the white turnip in this recipe with cherry tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Mediterranean
Allergens:
Wheat
Gluten
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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

640 g

Chicken Breast

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1

Cucumber

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Cherry Tomatoes

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1.5 cup

water

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories764 kcal
Energy (kJ)3200 kJ
Fat22.2 g
of which saturates3.3 g
Carbohydrate57.2 g
of which sugars7.1 g
Dietary Fibre5.5 g
Protein82.6 g
Sodium1210 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.

Utensils

Large Non-Stick Pan
Lid
Medium Saucepan

Cooking Steps

Make the pearl couscous
1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.

Make the salsa
2

• Meanwhile, thinly slice cucumber into halfmoons. Thinly slice white turnip (see ingredients) and baby leaves.
• In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

Prep the chicken
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

Cook the chicken
4

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked when it's no longer pink inside.

Bring it all together
5

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.

Finish & serve
6

• Slice the chicken.
• Divide couscous between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!

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