Honey Chicken & Pearl Couscous Bowl
with Dill-Parsley Mayonnaise
Who doesn’t love the signature combo of honey and succulent chicken. With tender pearls of Israeli couscous to soak up all the flavour and a herby hit of dill-parsley mayonnaise, it'll make for a meal that you won’t be able to resist!
This recipe is under 550kcal 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
½
cucumber
1
tomato
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Mint
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Roughly chop cucumber(see ingredients) and tomato. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl 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 couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing, until browned and cooked through, 6-8 minutes. • Remove from the heat, then add the honey and toss chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• Add baby leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.
• Divide pearl couscous salad between bowls. • Top with honey chicken. Drizzle over dill & parsley mayonnaise. • Tear over mint leaves to serve. Enjoy!