Plant-Based Crumbed Chick'n & Couscous
with Roast Veggies, Romesco Mayo & Almonds
Root veggies like carrot and beetroot can really bring a new layer to couscous. Top it with plant-based chicken that’s crumbed and golden. We’ll let you go and enjoy this delicious meal!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
2 clove
garlic
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into small chunks. • Place on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 3 minutes of cooking time, add flaked almonds to one side of the tray and bake until golden.
• Meanwhile, finely chop garlic. • In a small bowl, combine plant-based mayo and romesco sauce. Set aside.
• In a medium saucepan, heat the plant-based butter over medium-high heat. • Add garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.
• To the couscous, add roasted veggies, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine.
• Divide roast veggie couscous between bowls. Top with plant-based crumbed chick'n. • Dollop over romesco mayo and garnish with toasted almonds. Enjoy!