One-Pan Tandoori Chicken & Veggie Couscous
with Cucumber Raita & Flaked Almonds
This tandoori paste is the talk of the town so when we add to this simple combo of chicken and veggie couscous, you'll be coming back for seconds (and thirds!).
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
carrot
1
cucumber
1 packet
chicken breast
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
tandoori paste
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
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
olive oil
¾ cup
water
20 g
butter
(Contains Milk;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (the chicken will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Add couscous, chicken stock pot (see ingredients), the water and butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste. • Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide tandoori chicken and veggie couscous between bowls. • Serve with cucumber raita and sprinkle over flaked almonds to serve. Enjoy!