Easy Chicken Strips & Carrot Couscous Salad
with Dill-Parsley Yoghurt
This ModOz-inspired meal features classic Aussie spices in an easy marinade for tender chicken breast, while carrot and parsley bring colour and flavour to couscous. Sit back and enjoy this delicious delight from your friends across the ditch.
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
½
carrot
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
baby spinach leaves
1
tomato
1 sachet
Aussie Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
Little cooks: Kids can help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, cut chicken breast into 1cm strips. • In a large bowl, combine Aussie spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside.
• Meanwhile, remove lid from couscous and allow to cool. • In a small bowl, combine Greek-style yoghurt and dill & parsley mayonnaise. Season to taste and set aside. • Roughly chop baby spinach leaves and tomato. • In a second large bowl, combine couscous, baby spinach leaves, tomato and a drizzle of olive oil. Season to taste.
Little cooks: Kids can take charge by combining the ingredients for the yoghurt!
• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with dill-parsley yoghurt to serve. Enjoy!
Little cooks: Kids can add the finishing touch by dolloping the yoghurt!