Aussie-Spiced Chicken & Roast Veggie Couscous

Name: Aussie-Spiced Chicken & Roast Veggie Couscous with Herby Mayo & Parsley
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Couscous; 1 packet Dill & Parsley Mayonnaise; 1 packet Flaked Almonds; 1 Capsicum; 330 g Chicken Tenderloins; 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Paste; 1 Carrot; 1 sachet Nan's Special Seasoning; 1 Beetroot

with Herby Mayo & Parsley

4.0(282)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

647 kcal

Protein

:

48.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Eggs
Almond
May contain traces of allergens
Soy
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

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

Capsicum

330 g

Chicken Tenderloins

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Paste

1

Carrot

1 sachet

Nan's Special Seasoning

1

Beetroot

Nutritional Values

Calories647 kcal

Energy (kJ)2710 kJ

Fat24.8 g

of which saturates2.7 g

Carbohydrate55.8 g

of which sugars17.9 g

Dietary Fibre9.8 g

Protein48.9 g

Sodium889 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

Custom Recipe: If you’ve swapped to chicken tenderloins, add chicken to the bowl with the seasoning, as above.

4

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.

5

• Add roasted veggies and baby spinach leaves to the couscous. Gently toss to combine. • Season to taste.

6

• 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!