Chermoula Chicken Couscous Bowl
with Mint Salad & Yoghurt
Savour the flavours of chermoula spices on juicy, tender chicken with fluffy couscous and a fresh and fragrant mint salad. A dollop of creamy yoghurt brings it all together, balancing bold spice with a cool, tangy finish. Perfect for a flavourful weeknight escape!
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
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
Diced Chicken
1 sachet
chermoula spice blend
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
mint
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves.
• Meanwhile, in a medium bowl, combine diced chicken, chermoula spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and toss to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, pick and cut mint leaves. • In a small bowl, combine mixed salad leaves, mint and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper, then set aside.
• Divide couscous between bowls. • Top with chermoula chicken and mint salad. • Dollop over Greek-style yoghurt and sprinkle over toasted almonds to serve. Enjoy!