Roast Beetroot, Chicken & Chermoula Couscous Salad
with Harissa Yoghurt & Goat Cheese
We're in our light and bright era so only a salad will do! Tonight, roasted beetroot and chicken meets a chermoula-spiced carrot couscous for the duo of a lifetime. With the stellar additions of goat cheese and harissa yoghurt, this one will get the tick of approval just after one bite!
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
2
beetroot
1
carrot
2 clove
garlic
½
lemon
1 sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
harissa paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
spinach & rocket mix
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Slice beetroot into thin wedges. Place on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, grate carrot. Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and Chermoula spice blend and cook until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with 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). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.
• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.
• Slice chicken. • Divide couscous salad between bowls. Top with roasted beetroot & chicken. Drizzle over harissa yoghurt. Crumble over goat cheese. • Serve with any remaining lemon wedges. Enjoy!