Honey-Glazed Chicken, Halloumi & Pearl Couscous

Name: Honey-Glazed Chicken, Halloumi & Pearl Couscous with Roast Veggies & Basil Pesto
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; ½ Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Pearl (Israeli) Couscous; 1 packet Halloumi; 1 tsp honey; 1 packet Plant-Based Basil Pesto; 1 packet Baby Leaves; 1 packet chicken thigh

with Roast Veggies & Basil Pesto

Get up to $175 off

Indulge your taste buds with a tantalizing dish of honey-glazed halloumi nestled atop a bed of fluffy couscous and perfectly roasted veggies. The vibrant flavours are elevated with the addition of basil pesto, creating a harmonious and satisfying culinary experience.

Allergens:

Gluten

•Milk

•cashews

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Pearl (Israeli) Couscous

1 packet

Halloumi

1 packet

Plant-Based Basil Pesto

1 packet

Baby Leaves

1 packet

chicken thigh

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)3298 kJ

Calories788 kcal

Fat47 g

of which saturates19.9 g

Carbohydrate58.9 g

of which sugars12.9 g

Dietary Fibre9.3 g

Protein34 g

Sodium1648 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

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. Cut chicken thigh into 2cm chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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 couscous and return to the pan with a drizzle of olive oil.

• Cut halloumi into 1cm slices. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Wash and dry 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. • Remove pan from heat, add the honey and turn halloumito coat.

• Add the roasted veggies to the Israeli couscous, along with basil pesto and baby spinach leaves. Stir to combine. • Divide Mediterranean couscous between bowls. Top with honey-glazed halloumi and chicken. Enjoy!