Garlicky Chicken & Carrot Couscous
with Lemon Yoghurt & Mint
This colourful bowl is guaranteed to be a new family favourite. Our garlic and herb seasoning gives chicken loads of flavour, while the carrot couscous, tangy yoghurt and refreshing mint ties it all together.
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 unit
carrot
3 clove
garlic
2 unit
tomato
2 unit
cucumber
1 bag
baby spinach leaves
1 unit
lemon
1 bunch
mint
2 cube
chicken stock
2 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water
2 tsp
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon then slice into wedges. Pick and roughly chop the mint leaves.
Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a large bowl, combine the plain flour and garlic & herb seasoning. Add the chicken tenderloin and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, remove the lid from the couscous and allow to cool a little. In a small bowl, combine the Greek yoghurt, lemon zest and a generous squeeze of lemon juice. Season to taste with salt and pepper. In a large bowl, combine the carrot couscous, tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint. Season to taste with salt and pepper.
Divide the carrot couscous salad and garlicky chicken between plates. Garnish with the remaining mint and dollop over the lemon yoghurt. Serve with the remaining lemon wedges.