Garlic-Herb Chicken & Capsicum Relish
with Israeli Couscous Salad & Feta
A fresh herby seasoning for a slice of fresh white chicken, it’s a match! Pair off this delightful combination of garlic aromas with a smoked capsicum relish to offset everything, including the cucumber couscous. Sprinkle in a bit of feta cheese to add a bite of salt and you’ve got one amazing group of flavours.
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 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1
Cucumber
1
Tomato
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 packet
baby leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
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 boiling, slice cucumber into half-moons. Roughly chop tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Season with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta and toss to combine. • Divide cucumber couscous salad between plates. Top with garlic-herb chicken. • Sprinkle over almonds. Serve with chargrilled capsicum relish. Enjoy!