Quick Middle Eastern Chicken
with Carrot Couscous & Yoghurt
Everyone will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!
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 sachet
chermoula spice blend
2 clove
garlic
1 bag
baby spinach leaves
1
tomato
1 packet
chicken breast
½
lemon
½
carrot
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
15 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • In a medium bowl, combine chermoula spice blend, the salt, chicken breast, 1/3 of the Greek-style yoghurt and a drizzle of olive oil. Set aside. • Finely chop garlic. Roughly chop baby spinach leaves and tomato. Cut lemon into wedges. Grate carrot (see ingredients). • In a medium bowl, combine tomato, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken until golden, 2-3 minutes each side. Transfer to a lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
• Meanwhile, melt butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add water and chicken stock powder. Bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from the heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach leaves and slivered almonds. Add a squeeze of lemon juice, then season.
• Slice Middle Eastern chicken. • Divide carrot couscous between plates and top with chicken and tomato. • Serve with remaining yoghurt and lemon wedges.