Aussie-Spiced Chicken & Roast Veggie Couscous
with Herby Mayo & Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1
Capsicum
330 g
Chicken Tenderloins
1 sachet
Garlic & Herb Seasoning
1
Carrot
1 sachet
Nan's Special Seasoning
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
Custom Recipe: If you’ve swapped to chicken tenderloins, add chicken to the bowl with the seasoning, as above.
Custom Recipe: In the frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Add roasted veggies and baby spinach leaves to the couscous. Gently toss to combine. • Season to taste.
• Divide roast veggie couscous between bowls. • Top with Nan's pork and a drizzle of dill & parsley mayonnaise. • Garnish with flaked almonds to serve. Enjoy!
