Garlic Chicken & Cherry Tomato Couscous Salad
with Basil Pesto
Have you heard the expression “less is more”, well tonight is all about that with a couscous tossed with spinach and cherry tomatoes for a juicy pop of flavour and garlic herby chicken bites. Add fresh basil pesto and that’s all you’ll need to create this nourishing dish.
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 punnet(s)
cherry tomatoes
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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.
• While couscous is cooking, halve cherry tomatoes.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey and toss to coat.
• When you're ready to pack your lunch, to the couscous, add basil pesto, tomatoes and baby spinach leaves. Toss to combine and season to taste. • Divide couscous salad between two containers. Refrigerate. • At lunchtime, toss pesto and cherry tomato Israeli couscous salad and season to taste. Enjoy!