Herby Chicken & Cherry Tomato Israeli Couscous
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Herby Chicken & Cherry Tomato Israeli Couscous

Herby Chicken & Cherry Tomato Israeli Couscous

with Basil Pesto & Baby Spinach

Allergens:
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

1

honey

white wine vinegar

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Nutrition Values

Energy (kJ)0 kJ
Calories2378 kcal
Fat23.6 g
of which saturates3.5 g
Carbohydrate44.6 g
of which sugars8.6 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium1092 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.

Cooking Steps

1

• 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.

2

• While couscous is cooking, halve cherry tomatoes.

3

• 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.

4

• 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!