Tahini Chicken & Couscous Tabbouleh
with Lemon Yoghurt
There's couscous and then there's couscous tabbouleh; the key here is to cook it to fluffy perfection, then take it to another level by bringing it together with the fresh and punchy elements of a classic tabbouleh. It serves as the perfect bed for the juicy, tahini-loving chicken.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 clove
garlic
1 packet
chicken breast
1 sachet
ras el hanout
1 packet
tahini
(Contains Sesame; )
1 packet
couscous
(Contains Gluten(Wheat); )
½
lemon
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1
leek
1
carrot
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the soy sauce, honey, ras el hanout, 1/2 the tahini and 1/2 the garlic. Drizzle with olive oil and season with pepper. • Add chicken and toss to coat. Set aside.
• Thinly slice white and light green parts of leek. • Heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook leek, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the pan to medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, grate carrot. Slice lemon into wedges.
• Add the leek, carrot and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. • In a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste and stir to combine. Set aside.
TIP: Add as much or as little lemon juice as you like.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess tahini mixture from the chicken, then cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Add the remaining tahini mixture and cook, stirring, until bubbling, 1 minute.
• Divide couscous tabbouleh between bowls. Top with tahini chicken. • Spoon over any remaining sauce from the pan. • Sprinkle with toasted almonds and serve with lemon yoghurt. Enjoy!