HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Chicken & Mustardy Israeli Couscous
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Honey Chicken & Mustardy Israeli Couscous

Honey Chicken & Mustardy Israeli Couscous

with Roasted Veggies

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Delight your senses when you indulge in this flavour-rich couscous dish. Starring none other than crispy-skinned chicken thigh, coated in a sticky honey glaze and accompanied by a deliciously creamy Israeli couscous, infused with tarragon, Dijon mustard and abundantly topped with roasted veggies.

Allergens:GlutenMilkSulphites

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

parsnip

1

carrot

3 clove

garlic

1

onion

2 sprig

tarragon

1 packet

chicken thigh

1 packet

Israeli couscous

(ContainsGluten)

½ bottle

cream

(ContainsMilk)

1 sachet

chicken-style stock powder

½ packet

Dijon mustard

(ContainsSulphites)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tbs

honey

1.25 cup

water (for the couscous)

¼ tsp

salt

20 g

butter

(ContainsMilk)

2 tbs

water (for the sauce)

1 tsp

white vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3322 kJ
Fat45.9 g
of which saturates23.5 g
Carbohydrate59.5 g
of which sugars13.4 g
Protein38.8 g
Sodium999 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip into bite-sized chunks. Cut the carrot into half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic. Thinly slice the brown onion. Pick and finely chop the tarragon. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute of cook time, add the honey and 1/3 of the garlic and turn to coat. Transfer to a plate to rest and cover with foil to keep warm.

3

While the chicken is cooking, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and the salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

4

While the chicken is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 6-8 minutes. Add the butter, tarragon and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), chicken-style stock powder, Dijon mustard (see ingredients) and water (for the sauce). Simmer until slightly reduced, 1-2 minutes. TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan!

5

Add the couscous, baby spinach leaves, white wine vinegar and any chicken resting juices to the creamy sauce. Stir to combine and season to taste.

6

Slice the honey chicken. Divide the mustardy Israeli couscous between bowls. Top with the roasted veggies and chicken.