Garlicky Chicken Couscous Bowl
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Garlicky Chicken Couscous Bowl

Garlicky Chicken Couscous Bowl

with Cucumber Salsa & Aioli

The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a pearl couscous bowl studded with baby leaves, topped with zesty seared chicken and served with a cooling aioli for that pop of garlic we know and love.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Climate Superstar
Allergens:
Gluten
Milk
Egg
Soy

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1

cucumber

½

white turnip

1 packet

baby leaves

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2354 kJ
Calories563 kcal
Fat25.2 g
of which saturates5.9 g
Carbohydrate34.5 g
of which sugars6.5 g
Dietary Fibre8.2 g
Protein47.2 g
Sodium1243 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.

2
2

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice white turnip (see ingredients) and baby leaves. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

4
4

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked when it's no longer pink inside.

5
5

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.

6
6

• Slice the chicken. • Divide couscous between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!