Chicken, Chickpea Couscous & Greek Salad Bowl
with Cherry Tomatoes & Fetta
To amp things up a notch, we've swapped your standard rice for couscous for a fluffy and fragrant delight. You've also got yourself some hearty chicken & chickpeas, Greek salad with fetta and a luscious green dressing, all of which are 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
Cucumber
1
Snacking Tomatoes
1
Chickpeas
1
Green Dressing
1
Parsley
1
Tomato Paste
1
Chicken Breast
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Garlic & Herb Seasoning
1
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Cooking Steps
• In a medium saucepan, combine the water (for the couscous) and and a generous pinch of salt 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.
• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.
TIP: Reserve and refrigerate the remaining chickpeas for another creation!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas until tender, 2-3 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer, until slightly thickened, 1-2 minutes.
• Divide couscous between bowls. • Top with Mediterranean chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide couscous between bowls. • Top with Mediterranean chicken and chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!