Double Plant-Based Herby Chick’n & Veggie Couscous
with Basil Pesto ‘Aioli’ Drizzle
Plant-based proteins gets some extra love when drizzled with our plant-based pesto aioli mixture. Laid on a bed of our favourite grain, you've got everything that you could want in more in this bowl.
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
carrot
1
zucchini
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
plant-based aioli
2 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into half-moons.
• Place prepped veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing in batches, until browned, 4-5 minutes. Remove from heat.
• To the bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of the vinegar. Season. • In a small bowl, combine plant-based basil pesto and plant-based aioli.
• Divide roast veggie couscous between bowls. Top with chick'n. • Drizzle over plant-based pesto aioli mixture to serve. Enjoy!