Easy Spiced Chicken & Carrot Couscous Salad
with Creamy Pesto Dressing
How satisfying are juicy chicken on a bed of fluffy carrot couscous? You'll have to make this delectable fusion dish to find out! We've added a cooling creamy pesto dressing and a smattering of crumbly cheese to top it off. Simply delicious.
The recent wet and cold weather across New Zealand has 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!
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 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Diced Chicken
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1 tin
sweetcorn
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). Drain the sweetcorn. Roughly chop roasted almonds. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 3-5 minutes. • Add 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 water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bow. Add diced chicken and toss to combine. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Add charred corn, baby spinach leaves, a drizzle of white wine vinegar and olive oil to couscous. Stir to combine and season to taste. • Divide veggie couscous between bowls. Top with spiced beef and creamy pesto dressing. • Garnish with roasted almonds. Enjoy!