Chermoula Chicken & Roast Veggie Couscous
with Lemon Yoghurt & Parsley
Take your taste buds on a journey with our Middle Eastern-spiced chicken, where aromatic spices transform juicy chicken into a flavourful adventure. Sitting on a bed of roast veggie couscous and dolloped with a citrusy yoghurt, this is a recipe for a hearty bowl you won’t soon forget.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Parsnip
½
Onion
1 packet
peeled pumpkin pieces
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
Chicken Thigh
1 sachet
Chermoula Spice Blend
½
Lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Parsley
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°/200°C fan-forced. Boil the kettle. • Cut parsnip into small chunks. Cut onion (see ingredients) into wedges. • Place parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Spread out evenly, then roast until tender,20-25 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Add chicken-style stock powder and stir through. Cover to keep warm.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine chicken thigh, chermoula spice blend, a pinch of salt and a drizzle of olive oil in a medium bowl.
• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to the tray with the veggies and bake until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside. • To the pearl couscous, add roast veggies, lemon zest, a squeeze of lemon juice and a drizzle of olive oil.
• Slice chermoula chicken. • Divide roast veggie couscous between bowls and top with chicken. • Dollop with lemon yoghurt and tear over parsley leaves. Serve with remaining lemon wedges. Enjoy!