Honey-Glazed Chicken, Halloumi & Pearl Couscous
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Honey-Glazed Chicken, Halloumi & Pearl Couscous

Honey-Glazed Chicken, Halloumi & Pearl Couscous

with Roast Veggies & Basil Pesto

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

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

Total Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

½

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 packet

Halloumi

(Contains Milk; )

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

1 packet

baby leaves

1 packet

chicken thigh

Not included in your delivery

olive oil

1 tsp

honey

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!