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


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





3 clove




2 sprig


1 packet

chicken thigh

1 packet

Israeli couscous


½ bottle



1 sachet

chicken-style stock powder

½ packet

Dijon mustard


1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tbs


1.25 cup

water (for the couscous)

¼ tsp


20 g



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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!


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.


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