Quick Spiced Chicken & Currant Couscous
with Yoghurt & Toasted Almonds
Couscous — the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced chicken strips and greens. Don’t forget the generous dollop of cooling yoghurt to bring the meal together.
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
3 clove
garlic
1
tomato
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Flaked Almonds
(Contains Almond; )
1 sachet
Aussie Spice Blend
1 packet
Chicken Breast Strips
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Parsley
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add chicken breast strips and toss to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide currant couscous between bowls. • Top with spiced chicken. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with toasted almonds to serve. Enjoy!