Homestyle Chicken & Creamy Pearl Couscous
with Parmesan Cheese & Garden Salad
Stress less about a cooking success thanks to the magic you can whip up in 4 simple steps! Succulent chicken coated in our famous Aussie spice blends sits on a bed of delicately chewy couscous bursting with rich, peppery flavour and pairs perfectly with a light, refreshing garden salad.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 bag
parsley
1
carrot
1 packet
chicken tenderloins
1 packet
light cooking cream
(Contains Milk;)
1 sachet
Savoury Seasoning
1 bag
mixed salad leaves
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.75 cup
water (for the couscous)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water (for the couscous) and a pinch of salt. Bring to the boil, then simmer, uncovered, until tender and the water is absorbed, 12-14 minutes.
• Cut tomato into thin wedges. Roughly chop parsley. Grate carrot. • In a medium bowl, combine chicken tenderloins, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink inside.
• To saucepan with the couscous, add light cooking cream and savoury seasoning. • Return to medium heat and cook until thickened slightly, 2-3 minutes. • Stir through parsley and season generously with pepper.
• In a large bowl, combine mixed salad leaves, tomato, carrot, a drizzle of vinegar and of olive oil. Season to taste. • Divide creamy pearl couscous between bowls. • Top with Aussie chicken and shaved parmesan cheese. • Serve with garden salad. Enjoy!