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
1
Chicken-Style Stock Powder
1
cherry tomatoes
1
Diced Chicken
1
Garlic & Herb Seasoning
1
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1
baby spinach leaves
1
olive oil
1
honey
white wine vinegar
• Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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 to the pan with chick-style stock powder and a drizzle of olive oil.
• While couscous is cooking, halve cherry tomatoes.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook diced chicken and garlic & herb seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the honey and toss to coat.
• When you're ready to pack lunch, to the couscous, add chicken and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide couscous between two microwave-safe containers. Top with basil pesto, tomatoes and baby spinach leaves. Refrigerate. • At lunchtime, microwave for 2-3 minutes or until heated to your liking, stir to combine. Enjoy!