Spiced Chicken, Cauliflower & Pearl Couscous Salad
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Spiced Chicken, Cauliflower & Pearl Couscous Salad

Spiced Chicken, Cauliflower & Pearl Couscous Salad

with Roasted Pumpkin

This delightful dish is a celebration of wholesome roasted veggies like cauliflower and pumpkin with pearl couscous. Add Middle Eastern spices for extra flavour, then top it off with crumbly feta cheese.

Tags:
Over 30g protein
Allergens:
Gluten
Milk

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

Total Time35 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

Serving amount

1 portion

cauliflower

1

leek

1 packet

peeled pumpkin pieces

½ sachet

Middle Eastern Seasoning

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

½

lemon

1 packet

baby leaves

½ packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

½ packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 tsp

honey

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Nutrition Values

Energy (kJ)2350 kJ
Calories562 kcal
Fat24.8 g
of which saturates12.8 g
Carbohydrate56.2 g
of which sugars18.7 g
Dietary Fibre8.7 g
Protein20.9 g
Sodium1426 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Pan
Lid
Medium Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut cauliflower into small florets. Slice leek into thick rounds. Cut chicken breast into 2cm chunks. • Place cauliflower, peeled & chopped pumpkin, leek, Middle Eastern spice blend, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven and set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Toast Israeli 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 couscous to the pan with a drizzle of olive oil. Stir through vegetable stock powder and the butter. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

3
3

• When the veggies have 5 minutes cook time remaining, slice lemon into wedges. • Combine the honey, a generous drizzle of olive oil and a generous squeeze of lemon juice in a large bowl. • Add baby spinach leaves, roasted veggies, cooked chicken and the lemon dressing to the couscous. Toss to combine.

4
4

• Divide spiced chicken, cauliflower and Israeli couscous salad between bowls. • Crumble feta (see ingredients) over salad. Serve with any remaining lemon wedges. Enjoy!