Honey-Glazed Chicken & Moroccan Couscous
with Carrot-Beetroot Toss & Mint
There's a lot to love in this bountiful bowl, from the spiced couscous tossed with roasted veggies to the succulent chicken coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!
This recipe is under 650kcal per serving.
We’ve replaced the quinoa & millet blend in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2
carrot
1
beetroot
1
brown onion
1 packet
mint
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
½ sachet
ras el hanout
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 tbs
honey
2 tbs
warm water
¼ tsp
salt
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Cut brown onion into thick wedges. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. Zest lemon to get a pinch, then slice into wedges. In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• In a medium bowl, combine the honey, warm water and half the mint. Season to taste. • Meanwhile, boil the kettle. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook ras el hanout (see ingredients) and lemon zest, until fragrant, 1 minute. • Add the water and salt, bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Spoon over the honey and mint glaze until chicken is completely coated. Remove from the heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide the Moroccan couscous and roasted veggies between bowls. • Top with the honey-glazed chicken and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!