Quick Spiced Chicken & Currant Couscous
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Quick Spiced Chicken & Currant Couscous

Quick Spiced Chicken & Currant Couscous

with Yoghurt & Toasted Almonds

Couscous — the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced chicken strips and greens. Don’t forget the generous dollop of cooling yoghurt to bring the meal together.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Quick
Allergens:
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

3 clove

garlic

1

tomato

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Couscous

1 packet

Currants

1 packet

Flaked Almonds

1 sachet

Aussie Spice Blend

1 packet

Chicken Breast Strips

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Parsley

Not included in your delivery

olive oil

15 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)2438 kJ
Fat20.7 g
of which saturates7.1 g
Carbohydrate54 g
of which sugars14.8 g
Dietary Fibre8.1 g
Protein44.2 g
Sodium1163 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

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.

2
2

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add chicken breast strips and toss to coat.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Divide currant couscous between bowls. • Top with spiced chicken. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with toasted almonds to serve. Enjoy!