Seared Chicken & Roast Veggie Pearl Couscous
with Tahini Yoghurt
There are sunny days ahead when it’s steak on the menu! Add some garlic and herb seasoning to elevate it and drizzle over a garlic yoghurt. Keep the warm vibes going with a pearl couscous tossed through with roasted veggies.
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
Potato
1
Carrot
1
Beetroot
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Chermoula Spice Blend
1
Pearl (Israeli) Couscous
(Contains Gluten; )
1
Vegetable Stock Powder
1
Chicken Breast
1
Garlic & Herb Seasoning
1
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
honey
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • In a small bowl, combine tahini, Greek-style yoghurt, the honey, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• Place potato, carrot and beetroot on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle with olive oil, season with salt and pepper. Sprinkle over chermoula spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, heat a medium saucepan, over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Sprinkle over garlic & herb seasoning. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium combine, combine chicken, garlic & herb seasoning and a drizzle of olive oil, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: The chicken is cooked when it is no longer pink inside.
• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.
• Slice seared beef rump. • Divide roast veggie Israeli couscous between plates. Top with beef. • Spoon over tahini yoghurt to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice seared chicken. • Divide roast veggie Israeli couscous between plates. Top with chicken. • Spoon over tahini yoghurt to serve. Enjoy!