Herby Chicken & Roast Veggie Israeli Couscous
with Garlic Yoghurt
Just 30 minutes is all you need to make this succulent chicken coated in our famous garlic and herb spice blend. Teamed with fluffy pearls of Israeli couscous and bright, spiced veggies, this bowl of goodness will be your favourite go-to in no time.
This recipe is under 650kcal per serving.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced cauliflower with kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious! > STEP 1, 2nd sentence: change to "Peel the kumara, then cut into bite-sized chunks.
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
Kumara
1
onion
1
carrot
1
beetroot
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1 clove
garlic
1 bag
parsley
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
chicken thigh
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Peel the kumara, then cut into bite-sized chunks. Cut the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks.
Place the kumara, onion, carrot and beetroot on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and sprinkle with the chermoula spice blend. Toss to coat, then add a splash of water to the tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium, then simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Cover to keep warm.
While the couscous is cooking, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the chicken thigh and toss to coat. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt. Season to taste and stir to combine. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Roughly chop the parsley. Add the roasted veggies to the couscous and toss to combine.
Slice the chicken thigh. Divide the roast veggie Israeli couscous between bowls and top with the chicken. Garnish with the parsley. Spoon over the garlic yoghurt to serve.