Smokey Eggplant & Chicken Couscous Salad

Name: Smokey Eggplant & Chicken Couscous Salad with Flaked Almonds & Mint Yoghurt Dressing
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 1 sachet Nan's Special Seasoning; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Couscous; 1 packet Mint; 320 g Chicken Breast; 1 Eggplant; 1 packet Flaked Almonds; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 Radish; honey; boiling water; 1 drizzle olive oil

with Flaked Almonds & Mint Yoghurt Dressing

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Tonight’s salad is hearty and flavourful, with fluffy couscous, chicken, roasted eggplant and fresh veggies all tossed together. We’ll mix up a mint yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness and sprinkle over some almonds for that much-needed crunch!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Wheat

•Gluten

•Almond

•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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

320 g

Chicken Breast

Eggplant

1 packet

Flaked Almonds

(Contains: Almond; )

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Radish

Not included in your delivery

honey

boiling water

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2568 kJ

Calories614 kcal

Fat20.8 g

of which saturates3.2 g

Carbohydrate52.3 g

of which sugars14 g

Dietary Fibre10.3 g

Protein54.6 g

Sodium978 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Cut eggplant into 1cm chunks.
• Place on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

• While the eggplant is cooking, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves.
• To a small microwave-safe bowl, add garlic and a drizzle of olive oil and microwave in 10 second bursts, until fragrant.
• To a large bowl, add couscous and vegetable stock powder.
• Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with fork and set aside.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season to taste and set aside.
• When the eggplant is done, add the honey and toss to combine.
• To the couscous, add garlic oil, radish, tomato, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste.

• Divide couscous between bowls.
• Top with smokey roast eggplant and chicken.
• Drizzle over mint yoghurt dressing. Garnish with flaked almonds. Serve with any remaining lemon wedges. Enjoy!