HelloHero: Chicken & Pearl 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.
We’ve replaced the freekeh in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 sachet
Chicken-Style Stock Powder
1
Cucumber
½
White Turnip
1 packet
baby leaves
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1.5 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, thinly slice cucumber into halfmoons. 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.
• 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked when it's no longer pink inside.
• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.
• Slice the chicken. • Divide couscous between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!