Mild Indian Chicken & Veggie Couscous
with Slivered Almonds & Pumpkin Seeds
They say variety is the spice of life, so we’ve combined succulent chicken and roasted cauliflower with North Indian flavours for the ultimate meal that’s sure to please! Just add some sweet currants for an explosion of colour and flavour.
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
1 portion
cauliflower
1
carrot
2 clove
garlic
1 bag
baby spinach leaves
½ packet
Slivered Almonds
(Contains Almond; )
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
Pumpkin Seeds (Pepitas)
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut half the carrot into bite-sized chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. Grate the remaining carrot.
• Heat a large frying pan over medium-high heat. Toast pumpkin seeds (see ingredients) and slivered almonds (see ingredients), tossing, until golden, 3-5 minutes. Transfer to a bowl. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add chicken and turn to coat. • Return the frying pan to medium heat with a generous drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char in the pan this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, heat the butter in a medium saucepan over medium-high heat. Cook garlic until fragrant, 1 minute. Add the water, grated carrot and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through the roasted veggies and baby spinach.
• Slice mild Indian chicken. • Divide roast veggie couscous between bowls. Top with chicken and Greek-style yoghurt. • Sprinkle over toasted almonds and pumpkin seeds to serve. Enjoy!