Honey-Garlic Chicken, Haloumi & Couscous Bowl
with Harissa Hummus & Golden Goddess Dressing
Here, you’ve got yourself a bowl of fluffy couscous topped with tender honey-garlic chicken, golden goddess slaw and harissa hummus - major flavour powerhouses that give you a light, bright and tasty dish
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 packet
chicken stock pot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 packet
shredded cabbage mix
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Harissa Paste
1 packet
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Heat a medium saucepan over medium-high heat. Add bulgur wheat, the water and chicken-style stock powder, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: The bulgur wheat will finish cooking in its own steam so don't peek!
• Meanwhile, cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. • Remove from heat, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, in a large bowl, combine shredded cabbage mix, spinach & rocket mix, golden goddess dressing, a drizzle of vinegar and olive oil. • Toss to coat and season to taste.
• In a small bowl, combine hummus and harissa paste. • Divide bulgur and salad between bowls. Top with honey paprika chicken, haloumi and harissa hummus. • Sprinkle over flaked almonds. Enjoy!