Mild Indian Chicken & Veggie Couscous
with Slivered Almonds & Pumpkin Seeds
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
Ingredients
2
Garlic
320 g
Chicken Thigh
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Cauliflower
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut half the carrot into bite-sized chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. Grate the remaining carrot.
Custom Recipe: If you've swapped chicken breast for chicken thigh, cut chicken thigh into 2cm chunks. Flavour as above, then return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. Add the water, grated carrot and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through the roasted veggies and baby spinach.
• Slice mild Indian chicken. • Divide roast veggie couscous between bowls. Top with chicken and dollop with Greek-style yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!
