Tahini Chicken & Couscous Tabbouleh
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Tahini Chicken & Couscous Tabbouleh

Tahini Chicken & Couscous Tabbouleh

with Lemon Yoghurt

There's couscous and then there's couscous tabbouleh; the key here is to cook it to fluffy perfection, then take it to another level by bringing it together with the fresh and punchy elements of a classic tabbouleh. It serves as the perfect bed for the juicy, tahini-loving chicken.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Calorie Smart
Allergens:
Gluten
•Soy
•Sesame
•Milk
•Gluten(Wheat)
•Almond

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

chicken breast

1 sachet

ras el hanout

1 packet

tahini

(Contains Sesame; )

1 packet

couscous

(Contains Gluten(Wheat); )

½

lemon

1 packet

flaked almonds

(Contains Almond; )

1 sachet

Chicken-Style Stock Powder

1

leek

1

carrot

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs

honey

10 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)2676 kJ
Fat24.1 g
of which saturates7.5 g
Carbohydrate60 g
of which sugars17.3 g
Protein46.2 g
Sodium1172 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

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the soy sauce, honey, ras el hanout, 1/2 the tahini and 1/2 the garlic. Drizzle with olive oil and season with pepper. • Add chicken and toss to coat. Set aside.

2
2

• Thinly slice white and light green parts of leek. • Heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook leek, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the pan to medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

3
3

• While the couscous is cooking, grate carrot. Slice lemon into wedges.

4
4

• Add the leek, carrot and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. • In a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste and stir to combine. Set aside.

TIP: Add as much or as little lemon juice as you like.

5
5

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess tahini mixture from the chicken, then cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Add the remaining tahini mixture and cook, stirring, until bubbling, 1 minute.

6
6

• Divide couscous tabbouleh between bowls. Top with tahini chicken. • Spoon over any remaining sauce from the pan. • Sprinkle with toasted almonds and serve with lemon yoghurt. Enjoy!