Casablanca Chicken & Roast Veggies for Dinner
With a Moroccan Chicken Couscous Bowl for Lunch
Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you extra ingredients to transform the leftovers into a different and satisfying lunch for the next day. Start with a medley of roasted vegetables topped with mildly spiced chicken for dinner, then heat up a warm couscous chicken salad for lunch.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3410kJ Energy, 33g Fat, 10.1g Saturated Fat, 72.6g Carbohydrate, 22.4g Sugars, 50.8g Protein, 549mg Sodium.
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
2 unit
sweet potato
1 portion
cauliflower
2 unit
red onion
4 clove
garlic
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
½ cube
chicken stock
1 bunch
parsley
1 unit
lime
1 bag
baby spinach leaves
1 tub
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
2 sachet
Souk Market spice blend
(May be present: Gluten. )
1 block
fetta cheese
(Contains Milk;)
2 packet
roasted seed mix
(Contains Sesame; May be present: Gluten, Milk, Tree Nuts, Peanut, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Cut the cauliflower into 1cm florets. Slice the red onion into 1cm wedges. Finely chop the garlic (or use a garlic press). Divide the veggies and 1/2 the garlic between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast for 25-30 minutes or until golden and tender.
While the veggies are roasting, heat the butter and a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the remaining garlic and cook, stirring, for 1 minute or until fragrant. Add the water, currants and crumble in 1/2 a chicken stock cube. Bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered, until time to pack lunch.
Finely chop the parsley. Slice the lime into wedges. In a small bowl, combine the Greek yoghurt with a squeeze of lime, some of the parsley (reserve some for lunch) and a pinch of salt and pepper. Reserve the remaining lime for lunch.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two steaks. In a medium bowl, combine the salt, Souk Market spice blend and a drizzle of olive oil. Add the chicken steaks and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add 1/2 the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. Repeat with the remaining chicken.
In a large bowl, toss the roast veggies with the baby spinach leaves. Reserve 2 portions of the roast veggie medley and 2 portions (4 steaks) of the chicken for lunch and set aside. Divide the remaining roast veggie medley between plates and crumble over the fetta. Top with the remaining chicken and drizzle with the lime parsley yoghurt.
When you're ready to pack lunch, stir the reserved roast veggie medley and parsley through the couscous. Divide between two microwave-safe containers. Top with the sliced reserved chicken. Divide the roasted seed mix and lime wedges between the containers. Refrigerate. At lunch, remove the lime and seeds and microwave the couscous and chicken for 2-3 minutes or until heated through. Season with lime and sprinkle with seeds.