Easy Aussie Baked Chicken & Couscous Salad
with Roasted Almonds
Just one oven tray is all you need to make this succulent chicken coated in yoghurt and our famous Aussie spice blend. Teamed with fluffy couscous and bright veggies, this bowl of goodness will be your favourite go-to salad.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
1 packet
chicken thigh
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Aussie spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 cube
chicken stock
1
cucumber
1
tomato
½
lemon
1 bag
spinach & rocket mix
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
Not included in your delivery
Olive Oil
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Slice the red onion into wedges. Place the onion, chicken thigh, a dollop of Greek- style yoghurt, a drizzle of olive oil and Aussie spice blend on a lined oven tray. Toss to coat. Bake the chicken until golden and cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, place couscous in medium bowl and crumble over the chicken stock (1 cube for 2 people / 2 cubes for 2 people). Add the boiling water (see ingredients) to the couscous and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking, roughly chop the cucumber and tomato. Cut the lemon into wedges. Just before serving, add the tomato, cucumber, spinach & rocket mix, a good squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss to combine.
Divide the couscous salad between bowls. Top with the baked chicken (plus any juices from the oven tray), onion, remaining yoghurt and roasted almonds. Serve with any remaining lemon wedges.