Honey Garlic Chicken & Couscous Salad Bowl
with Harissa Hummus & Golden Goddess Dressing
To amp things up a notch, we've swapped your standard rice for bulgur wheat; a light and nutty grain hailing from the Mediterranean. You've also got yourself some honey paprika chicken, golden goddess slaw and harissa hummus, which are major flavour powerhouses that give you a light, bright and tasty dish!
This recipe is under 650kcal per serving.
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
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
Chicken-Style Stock Powder
1
garlic & herb seasoning
1
Chicken Tenderloins
1
Shredded Cabbage Mix
1
Spinach & Rocket Mix
1
Golden Goddess Dressing
(Contains Sesame;)
1
Hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Harissa Paste
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
water
honey
Nutritional Values
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.
TIP: The bulgur wheat will finish cooking in its own steam so don't peek!
• Meanwhile, in a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 and harissa hummus. • Sprinkle over flaked almonds. Enjoy!