Double Plant-Based Chick’n & Herby Veggie Couscous
with 'Pesto Mayo'
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 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
beetroot
1 packet
snacking tomatoes
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 packet
Plant-Based Chicken Strips
(Contains Wheat, Gluten, Soy;)
1 packet
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
Plant-Based Mayonnaise
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into half-moons. • Cut beetroot into 1cm chunks. • Halve snacking tomatoes.
• 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 the salt. • 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, until browned, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• 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 mayonnaise.
• Divide herby veggie couscous between bowls. Top with plant-based chick'n. • Drizzle over plant-based pesto mayo mixture to serve. Enjoy!