Double Herby Tomato Chicken & Brussels Sprout Couscous

Name: Double Herby Tomato Chicken & Brussels Sprout Couscous with Broccoli Florets & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Brussels Sprouts; 600 g Diced Chicken; 1 packet Couscous; 1 packet Roasted almonds; 1 packet Greek-Style Yoghurt; 1 packet Rocket leaves; 1 sachet Chicken-Style Stock Powder; 1 packet Broccoli Florets; 1 Lemon; 1 sachet Tomato & Herb Seasoning; 1 drizzle olive oil; ¾ cup Boiling water

with Broccoli Florets & Yoghurt

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Brussels Sprouts - it’s a Brassica-palooza! The perfect addition to your winter meals, these green buds may be small, but they’re packed full of flavour once roasted or sautéed. It doesn’t stop there though, Brussels sprouts don’t just bring the flavour, they’re also high in fibre, antioxidants and vitamin C and K.

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

600 g

Diced Chicken

1 packet

Couscous

1 packet

Roasted almonds

1 packet

Greek-Style Yoghurt

1 packet

Rocket leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Broccoli Florets

Lemon

1 sachet

Tomato & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

Nutrition Values

Calories755 kcal

Energy (kJ)3160 kJ

Fat19.7 g

of which saturates3.9 g

Carbohydrate51.9 g

of which sugars13 g

Dietary Fibre10.4 g

Protein86.1 g

Sodium1240 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.

Cooking Steps

• Boil the kettle. To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook trimmed green beans, tomato & herb seasoning and chicken breast strips, turning occasionally, until browned and cooked through, 6-8 minutes (Cook in batches if your pan is getting crowded). TIP: The chicken is cooked through when it's no longer pink inside.

• To bowl with couscous, add sprouts, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide Brussels sprout couscous between bowls. Top with herby tomato chicken and green beans. Dollop over Greek-style yoghurt. Sprinkle over roasted almonds and serve with any remaining lemon wedges. Enjoy!