Rustic Chicken Roasted Veg & Pearl Couscous
with Marinated Goat Cheese
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
Vegetable Stock Powder
1
Marinated Goat Cheese
1
Flaked Almonds
1
Chicken Breast
1
Tomato
1
Carrot & Zucchini Mix
1
Garlic & Herb Seasoning
1
Kale
1
Pearl Couscous
(Contains Wheat, Gluten;)
1
Parsley
Not included in your delivery
1
olive oil
1
water
1
balsamic vinegar
1
honey
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut tomato into thick wedges. • Place tomato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stem. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.
• Meanwhile, roughly chop parsley. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added chicken breast, cut chicken into 2cm chunks. While the couscous is cooking, heat a large frying man with a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
----------CCM TEXT----------- • Meanwhile, roughly chop parsley. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.
• Divide roast veggies and pearl couscous between plates. • Top with crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top roast veggies and pear couscous with chicken to serve.
----------CCM TEXT----------- • Divide roast veggies and pearl couscous between plates. Top with chicken and crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!