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