Winter Middle Eastern Chicken & Chicken
with Israeli Couscous, Feta Yoghurt & Pistachios
- Tree Nuts
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Ingredients
1
onion
2
parsnip
1
beetroot
1
Peeled Pumpkin Pieces
1
pistachios
(Contains: Tree Nuts May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1
vegetable stock powder
1
parsley
1
lemon
1
chicken breast
1
Cow's Milk Feta
(Contains: Milk May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
olive oil
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Slice onion into wedges. Cut parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place peeled pumpkin pieces, parsnip, beetroot and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add pistachios to one side of the tray and roast until golden, 3-4 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, roughly chop parsley. • Zest lemon to get a good pinch, then slice into wedges.
• Crumble cow's milk feta (see ingredients) into a small bowl, then add Greek-style yoghurt. Season with salt and pepper, then stir to combine.
• To the couscous, add roasted veggies, parsley, lemon zest and a good squeeze of lemon juice. Stir to combine.
Custom Recipe:
If you're adding chicken breast to your recipe, cut chicken breast into 2cm chunks. In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes."return the frying pan to mediumhigh heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Add chicken to the couscous.• Roughly chop pistachios. • Divide Middle Eastern veggie Israeli couscous salad between bowls. • Top with feta yoghurt and garnish with pistachios. Serve with remaining lemon wedges. Enjoy!
