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NZ Honey Glazed Mediterranean Chicken & Pearl Couscous Salad

NZ Honey Glazed Mediterranean Chicken & Pearl Couscous Salad

with Roast Brussels Sprouts & Garlic Yoghurt

Tags:
Mediterranean
Allergens:
Wheat
Gluten
Milk

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

1

Courgette

1

Red Onion

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

2

Garlic

½

Lemon

320 g

Chicken Breast

1 sachet

Mediterranean Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

¼ tsp

salt

Nutrition Values

Calories539 kcal
Energy (kJ)2250 kJ
Fat11 g
of which saturates3.1 g
Carbohydrate57.7 g
of which sugars18.2 g
Dietary Fibre9.9 g
Protein49.6 g
Sodium973 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 Sheet with Baking Paper
Stor kastrull

Cooking Steps

1
  • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve the Brussels sprouts. Slice courgette into half-moons. Slice brown onion into wedges.
  • Place veggies on a lined oven tray.
  • Drizzle with olive oil, season with salt and pepper and toss to coat.
  • Arrange brussels sprouts cut-side down and roast until tender, 20-25 minutes. Allow to cool slightly. 


TIP: The Brussels sprouts will char slightly, this adds to the flavour!

2
  • Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
  • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
  • Carefully half-fill the saucepan with boiling water, then add a generous pinch of salt.
  • Simmer, uncovered, until tender, 14-16 minutes.
  • Drain, rinse, transfer to a large bowl, drizzle with olive oil and set aside. 
3
  • While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges. 
  • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
4
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
  • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 
  • Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning chicken to coat. 

TIP: The chicken is cooked when it is no longer pink inside.

5
  • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season.
  • To bowl with pearl couscous, add roasted veggies, the salt and a generous squeeze of lemon juice, tossing to combine.
6
  • Slice chicken (if preferred).
  • Divide pearl couscous salad between bowls. Top with honey glazed Mediterannean chicken and glaze from the pan. Drizzle over garlic yoghurt. 
  • Serve with any remaining lemon wedges. Enjoy!