Plant-Based Crumbed Chick'n & Couscous Bowl
with Roasted Pumpkin, Plant-Based Mayo & Almonds
Root veggies like potato and beetroot can really bring a new layer to couscous. Top it with plant-based chick'n that’s crumbed, golden and totally moreish. We’ll let you go and enjoy this delicious meal!
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
potato
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1 packet
baby leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and continue roasting until golden.
• Meanwhile, boil the kettle and finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and a pinch of salt. Bring to the boil then simmer, uncovered, until tender, 10-12 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Return couscous to pan with vegetable stock powder and stir to combine. Remove from heat and set aside.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Add roasted veggies and baby leaves to the couscous, along with a drizzle of balsamic vinegar and olive oil. Toss to combine. • Divide roast veggie couscous between bowls. Top with plant-based crumbed chicken. • Dollop over plant-based mayo and garnish with toasted almonds. Enjoy!