Chicken, Roast Cauliflower & Couscous Bowl
with Basil Pesto & Herby Mayo
Savour the wholesome goodness of this cauliflower couscous bowl, a culinary delight that's good for the body and the soul. Perfectly roasted veggies sit atop a bed of flavourful Israeli couscous, with a tasty basil pesto mixed through. Topped with herby mayo, this meal is sure to be a favourite!
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
Potato
½
Onion
1 portion
Cauliflower
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Rocket leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
chicken breast
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets. • Cut chicken breast into 2cm chunks.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine rocket leaves, roasted veggies, couscous and basil pesto. Season to taste.
• Divide herby nourishing roast cauliflower couscous between bowls. Top with chicken. • Sprinkle with toasted almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!