Moroccan Glazed Chicken & Veggie Couscous
with Yoghurt
In this easy veggie couscous number, fluffy couscous is topped off with a chermoula spiced and honey glazed chicken concoction for the ultimate carb-protein duo! And don’t forget the dollop of yoghurt – this creamy and cooling addition brings this colourful meal together.
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
capsicum
1
carrot
1
zucchini
½ packet
chicken stock pot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 sachet
chermoula spice blend
1 packet
chicken breast
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
½ tablespoon (tbsp)
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Cut tomato into wedges. Cut carrot into half-moons. Cut zucchini into chunks. • Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
TIP: If the veggies don't fit in a single layer, spread across two trays!
• While the veggies are roasting, in a medium saucepan, add the water and chicken-style stock powder. • Bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Let stand for 5 minutes or until all the water is absorbed. Fluff up the couscous with a fork and set aside.
• While the couscous is cooking, roughly chop the baby spinach leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine the ras el hanout, the salt and a pinch of pepper. Add the chicken and toss to coat. • 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). • Remove the pan from the heat and add the honey. Turn the chicken to coat and transfer to plate.
TIP: The chicken is cooked when it is no longer pink inside.
• To the couscous, add the roast veggies, baby spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Thickly slice the chicken.
• Divide the roast veggie couscous between bowls. Top with the Moroccan glazed chicken and any resting juices. Dollop with Greek-style yoghurt. Enjoy!