Middle Eastern Chicken & Israeli Couscous
with Roast Veggies, Feta Yoghurt & Pistachios
- Tree Nuts
- Milk
- Gluten
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Grab a bowl and the largest spoon you own because you’ll want to eat as much of this nutritious chicken and veggie couscous as possible. Enjoy root veggies like pumpkin, parsnip and beetroot roasted and spiced, they add both a pop of colour and flavour.
Ingredients
1
Brown Onion
2
parsnip
1
beetroot
1 packet
peeled pumpkin pieces
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 sachet
vegetable stock powder
1 bunch
parsley
½
lemon
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Slice onion into wedges. Cut parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place peeled pumpkin pieces, parsnip, beetroot and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add pistachios to one side of the tray and roast until golden, 3-4 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, boil the kettle. • In a large 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 and return to the pan with vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, roughly chop parsley. • Zest lemon to get a good pinch, then slice into wedges. • Cut chicken breast into 2cm chunks.
• Crumble cow's milk feta (see ingredients) into a small bowl, then add Greek-style yoghurt. Season with salt and pepper, then stir to combine.
• To the couscous, add roasted veggies, parsley, lemon zest and a good squeeze of lemon juice. Stir to combine. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Roughly chop pistachios. • Divide Middle Eastern chicken and roast veggie Israeli couscous salad between bowls. • Top with feta yoghurt and garnish with pistachios. Serve with remaining lemon wedges. Enjoy!
