Easy Seared Chicken & Carrot Couscous Salad
with Mango 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 recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
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
Mango Mayonnaise
(Contains Soy; )
1
tomato
1 bag
green beans
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
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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 is 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, trim and halve green beans. Cut chicken breast into 2cm strips. • In a medium 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 green beans, tossing, until tender, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. Set aside.
• Meanwhile, remove lid from couscous and allow to cool. • Roughly chop tomato. • To the bowl with green beans, add carrot couscous, tomato and a drizzle of vinegar and olive oil. Toss to combine. Season to taste. • In a small bowl, combine Greek-style yoghurt and mango mayonnaise. Season to taste and set aside.
• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with mango yoghurt to serve. Enjoy!
Little cooks: Kids can add the finishing touch by dolloping the yoghurt!