Herby-Honey Chicken, Haloumi & Veggie Couscous
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Herby-Honey Chicken, Haloumi & Veggie Couscous

Herby-Honey Chicken, Haloumi & Veggie Couscous

with Roasted Almonds & Yoghurt

Whip up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and courgette and it will look and taste like you’ve been cooking for hours.

Tags:
Over 30g protein
Allergens:
Almond
Gluten(Wheat)
Milk

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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Courgette

1 packet

Roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains Gluten(Wheat); )

1 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

Garlic & Herb Seasoning

1 packet

baby leaves

1 packet

parsley

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3639 kJ
Calories869 kcal
Fat37.4 g
of which saturates18.6 g
Carbohydrate57.1 g
of which sugars14.8 g
Dietary Fibre7.4 g
Protein75 g
Sodium2500 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

Instructions

1
1

• Grate carrot. Thinly slice courgette into half-moons. • Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

3
3

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat. Transfer to a plate.

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

4
4

• To the couscous, add baby leaves, a drizzle of white wine vinegar and olive oil. Season and stir to combine. • Divide veggie couscous between bowls. Top with haloumi, chicken and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt. Enjoy!