HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Apricot Chicken & Veggie Israeli Couscous
Sticky Apricot Chicken & Veggie Israeli Couscous

Sticky Apricot Chicken & Veggie Israeli Couscous

with Yoghurt & Mint

Family Friendly
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Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet, roasted veggies stirred through the couscous, to the succulent apricot-glazed chicken and cooling yoghurt, there’s so much to love in this meal tonight!

Tags:Low CalorieKid Friendly

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion





1 clove


1 packet

Israeli couscous


1 packet

chicken breast

½ sachet

ras el hanout

1 sachet

apricot sauce

1 bunch


1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.25 cup

water (for the couscous)

¼ tsp


1 tsp

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

1 tbs

water (for the sauce)

1 tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2248 kJ
Fat11.9 g
of which saturates2.9 g
Carbohydrate67.4 g
of which sugars20.1 g
Dietary Fibre0 g
Protein46.6 g
Cholesterol0 mg
Sodium554 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If the veggies don't fit in a single layer, divide between two trays!


While the veggies are roasting, finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and garlic and toast until fragrant and golden, 1-2 minutes. Add the water (for the couscous) and season with salt. Bring to the boil, then reduce to a simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.


While the couscous is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the ras el hanout (see ingredients), a drizzle of olive oil and the salt. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. When the chicken is cooked, add the apricot glaze to the chicken, then remove the pan from the heat. Turn the chicken to coat.


Pick and thinly slice the mint leaves. Add the roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.


Slice the sticky apricot chicken. Divide the roast veggie Israeli couscous between bowls. Top with the chicken and spoon over any remaining apricot glaze. Top with the Greek-style yoghurt. Garnish with the mint.