One-Pan Chicken & Israeli Couscous Bowl
with Parmesan Cheese
This dish is a delectable pot of chicken and veggies. You can often find the blend of soffritto mix and golden couscous sitting beneath a rainbow of veggies and succulent chicken, keeping warm and smelling amazing. Tonight though, the end of the rainbow is at your dinner table. We swear it will appear there like magic!
This recipe is under 650kcal per serving.
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
Ingredients
2 clove
garlic
1 packet
Diced Chicken
1 packet
Soffritto Mix
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
1.25 cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Heat a large deep frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl, then season with salt and pepper.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 2-3 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
• Add Israeli couscous, garlic & herb seasoning, chicken-style stock powder, the brown sugar and the water. Bring to the boil, then reduce heat to low. • Cover pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 12-15 minutes. • Add chicken, baby spinach leaves and the butter and stir to combine.
• Divide chicken and Israeli couscous between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!