Skip to main content
Herby Tomato Chicken & Brussels Sprout Couscous
Herby Tomato Chicken & Brussels Sprout Couscous

Herby Tomato Chicken & Brussels Sprout Couscous

with Broccoli Florets & Yoghurt

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

300 g

Diced Chicken

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Rocket leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Broccoli Florets

1

Lemon

1 sachet

Tomato & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

Nutrition Values

Calories598 kcal
Energy (kJ)2500 kJ
Fat17.3 g
of which saturates3.2 g
Carbohydrate51.2 g
of which sugars12.2 g
Dietary Fibre10.4 g
Protein52.6 g
Sodium1180 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

1

• 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 a fork and set aside.

2

• 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.

3

• 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.

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

4

• 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!