Seared Chicken & Roasted Veggie Couscous
with Garlic Yoghurt & Parsley
Pearl couscous might just be our favourite grain, providing a fluffy base to any dish! This time its paried with roasted veggies and a garlic-spiked oil to provide loads of flavour, with a blushing pink chicken breast sitting on top. Grab a fork a and dive right in.
This recipe is under 650kcal per serving.
We’ve replaced the freekeh in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 clove
garlic
1
carrot
1
parsnip
½
Onion
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
½ sachet
lemon pepper spice blend
1 sachet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Chicken Breast
1 packet
baby leaves
1 packet
parsley
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Finely chop garlic. Cut carrot and parsnip into bite-size chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.
• When the veggies have 15 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl 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, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Stir through lemon pepper spice blend. Season to taste
• Meanwhile, in a small microwave-safe bowl, place the garlic and a generous drizzle of olive oil. Microwave in 10 second bursts or until warmed through. • Transfer half the garlic oil to another small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies have 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• To the couscous, add the roasted veggies, baby leaves, remaining garlic oil and a drizzle of white wine vinegar. Season to taste.
• Divide roasted veggie freekeh between bowls. Top with spiced chicken. • Drizzle with garlic yoghurt and tear over parsley. Enjoy!