Pomegranate Chicken & Israeli Couscous
with Roasted Veggies & Garlic Yoghurt
Looking for a tasty midweek dinner option? This pomegranate-glazed chicken is sure to pull through for you on hump day with a burst of fruitiness to balance out this chicken. Make it extra nourishing with a bed of Israeli couscous to have you galloping into the weekend.
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
1
carrot
1
parsnip
1
beetroot
½ sachet
chermoula spice blend
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 bag
parsley
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle over chermoula spice blend (see ingredients), drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer couscous, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil and chicken-style stock powder.
• Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side. Continue with step. • Remove pan from the heat, then add pomegranate molasses and a splash of water. Turn chicken to coat.
• Add roasted veggies, a drizzle of vinegar and a pinch of pepper to the couscous and stir to combine.
• Slice pomegranate chicken. • Divide Israeli couscous between bowls. • Top with chicken and any remaining glaze from the pan. • Dollop over garlic yoghurt and tear over parsley to serve. Enjoy!