Easy Italian Chicken & Green Veggie Couscous
with Fetta & Dill-Parsley Dressing
If you haven't noticed, we are huge fans of the gorgeous grain couscous, so to show it some extra love, we've paired it with some bright greens and herby chicken tenderloins. Drizzle over the dill-parsley dressing and crumble over the fetta and you've got yourself another HF favourite.
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Trimmed Green Beans
1 sachet
tomato & herb seasoning
1 packet
chicken tenderloins
1 packet
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• Meanwhile, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season and cover to keep warm.
• While green beans are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • In the last minute of cook time, sprinkle over tomato & herb seasoning, turning to coat. Transfer to a plate
• To pan with couscous, add cooked green beans, baby spinach leaves and balsamic vinaigrette. Toss to combine and season to taste. • Divide green veggie couscous between bowls. Top with herby Italian chicken and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes!