Spiced Chicken & Roast Veggie Couscous
with Lemon Yoghurt
Rich spices, honey and lemon combine to give chicken an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, then topped with zesty lemon yoghurt, this has something for everyone.
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
½
onion
1
beetroot
1 packet
peeled pumpkin pieces
½
lemon
1 bunch
spring onion
1 bag
baby spinach leaves
1 packet
chicken breast
1 sachet
ras el hanout
1 sachet
beef-style stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
¼ tsp
salt
1 tbs
honey
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion (see ingredients) into bite-sized chunks. Cut the beetroot into small chunks. Place the peeled & chopped pumpkin, onion and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then cut into wedges. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the ras el hanout, a drizzle of olive oil and the salt. Add the chicken, season with pepper, then turn to coat.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until brown, 2 minutes each side. Add the honey and toss to coat, 1-2 minutes. Transfer the chicken to a second lined oven tray, then bake until cooked through, 8-12 minutes.
TIP: The chicken will char a little in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and beef-style stock powder and bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, baby spinach, lemon zest and spring onion (reserve a little for garnish) to the couscous and stir to combine. Season to taste.
In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
Slice the spiced chicken. Divide the roast veggie couscous between bowls and top with the chicken, spooning over any resting juices. Drizzle with the lemon yoghurt and garnish with the reserved spring onion. Serve with any remaining lemon wedges.