Easy Chermoula Chicken & Couscous
with Roasted Veggies & Dill-Parsley Mayo
Just one oven tray is all you need to make this succulent chicken, coated in yoghurt and our famous chermoula spice blend. Teamed with fluffy couscous and bright veggies, you can't go wrong with this plate of goodness.
This recipe is under 650kcal 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
chopped veggie mix
1 sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1
cucumber
½
lemon
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
chicken thigh
½ packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place chopped veggie mix, chicken thigh, Greek-style yoghurt (see ingredients) and chermoula spice blend on a lined oven tray. Drizzle with olive oil, then toss to coat. • Bake until golden and cooked through, 20-25 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine couscous and chicken-style stock powder in a medium bowl. • Add the boiling water (see ingredients), then stir to combine. Cover with a plate and set aside for 5 minutes, then fluff up with a fork.
• Roughly chop cucumber. Cut lemon into wedges. • Combine couscous with cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper, tossing to coat.
• Divide couscous between plates. • Top with chermoula chicken (plus any juices from the oven tray) and roasted veggies. • Serve with dill & parsley mayonnaise and any remaining lemon wedges.