Quick One-Pot Double Chicken & Israeli Couscous
with Parmesan Cheese & Tomato
This dish a delectable pot of chicken and veggies. You can often find the blend of soffrito mix and golden couscous sitting beneath a rainbow, 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!
The recent wet and cold weather across New Zealand has 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
2 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
2 clove
garlic
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl and season with salt and pepper.
• Return 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. Fluff up with a fork. • Add chicken, baby spinach leaves and the butter and stir to combine.
• Divide chicken and Israeli couscous with tomato between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!