Middle Eastern Chicken & Veggie Couscous
with Lemon Yoghurt & Parsley
Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Tender chicken is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt.
This recipe is under 650kcal per serving.
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
Onion
1 packet
Diced Beetroot
1 packet
peeled pumpkin pieces
1 clove
garlic
½
lemon
1 packet
baby leaves
1 packet
chicken breast
½ sachet
Middle Eastern Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
honey
1 tbs
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion (see ingredients) into bite-sized chunks. • Place onion, diced beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • In a medium bowl, combine Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then add chicken breast, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. • Remove from oven and drizzle over honey.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• Slice honey-glazed chicken. • Divide roast veggie couscous between bowls and top with chicken, spooning over any resting juices. • Drizzle with lemon yoghurt and tear over parsley. Serve with any remaining lemon wedges. Enjoy!