Double Chicken & Pearl Couscous Bowl

Name: Double Chicken & Pearl Couscous Bowl with Cucumber Salsa & Aioli
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 640 g Chicken Breast; 1 packet Pearl (Israeli) Couscous; 1 Cucumber; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 packet Cherry Tomatoes; 1 packet Garlic Aioli; 1.5 cup water; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Cucumber Salsa & Aioli

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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

Cucumber

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Cherry Tomatoes

1 packet

Garlic Aioli

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

• 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.

• 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.

• 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.

• 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.