One-Pot Chicken & Israeli Couscous Bowl

Name: One-Pot Chicken & Israeli Couscous Bowl with Parmesan Cheese
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 320 g Chicken Breast; 1 Celery; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Pearl (Israeli) Couscous; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 tsp brown sugar; 30 g butter; 1 drizzle olive oil; 1.25 cup water

with Parmesan Cheese

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An Israeli couscous bowl is something that can be upgraded in a second with the addition of herby chicken bites. Bring in a twist with a saucy veggie delight stirred through the couscous. You can never go wrong with a tomato, veggie and chicken couscous, it’s just too good.

This recipe is under 650kcal per serving.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Breast

Celery

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

Not included in your delivery

1 tsp

brown sugar

30 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1.25 cup

water

Nutrition Values

Calories451 kcal

Energy (kJ)1890 kJ

Fat7.7 g

of which saturates3.7 g

Carbohydrate46.2 g

of which sugars8.4 g

Dietary Fibre5.1 g

Protein48.2 g

Sodium1130 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

•Lid

•Large Pan

Cooking Steps

• Finely chop garlic. • Heat a large saucepan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl, then season with salt and pepper.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 2-3 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.

• Add Israeli couscous, garlic & herb seasoning, chicken-style stock powder, the brown sugar and the water. Bring to the boil, then reduce heat to low. • Cover pan with a lid and simmer, stirring occasionally, until couscous is tender and water has absorbed, 12-15 minutes. • Add chicken, baby spinach leaves and the butter and stir to combine.