Herby Chicken, Chickpea & Couscous Salad
with Harissa Hummus & Pepitas
We're in our light and bright era so only a salad will do! These garlic and herb chickpeas are super hearty and are the star of this dish. When paired with a veggie-loaded couscous salad and with some stellar harissa hummus and pepitas, this ensemble presents a dish for the ages!
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
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 clove
garlic
1 packet
chickpeas
1 packet
snacking tomatoes
1
cucumber
½
lemon
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
harissa paste
1 sachet
garlic & herb seasoning
1 packet
rocket leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
boiling water
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. To a medium bowl, add couscous and the salt. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, finely chop garlic. Drain chickpeas. • Halve snacking tomatoes. Thinly slice cucumber into rounds. • Slice lemon into wedges. • In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm. • Return the frying pan to mediu-high heat with a drizzle of olive oil. Cook chickpeas until slightly tender, 3-4 minutes. • Add the butter, paprika spice blend, garlic and cook, until fragrant, 1 minute.
• In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil, and a pinch of salt and pepper. • To the dressing, add couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste. • Divide couscous salad between bowls then top with paprika spiced chickpeas and chicken. • Drizzle over harissa hummus and garnish with pepitas. Serve with remaining lemon wedges. Enjoy!