Quick Chicken & Veggie Couscous Salad
with Broccoli & Yoghurt
If a herby and garlic seasoned chicken doesn’t quip your interest and get your tastebuds fired up, we don’t know what else will. Tossed over golden cooked chicken, it pops out of the bowl. Add the veggie couscous and that’s a done deal. Go on dig in, we know you’re interested now.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½ head
broccoli
½
Onion
½
white turnip
1 packet
chicken breast
½ sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
Deluxe Salad Mix
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice onion (see ingredients). Peel turnip (see ingredients), then thinly slice into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning (see ingredients), a drizzle of olive oil and a pinch of salt.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl 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 a drizzle of olive oil. Stir through vegetable stock powder.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli and onion, tossing, until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side. • Remove pan from heat, add the honey and turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the veggie couscous, add deluxe salad mix, turnip and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Divide veggie couscous salad between bowls. Top with garlic & herb chicken. • Dollop over Greek-style yoghurt to serve. Enjoy!