Baked Chicken & Pearl Couscous
with Veggies & Garlic-Chilli Yoghurt
Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's baked salmon with Mediterranean couscous, roast veg and some garlic-chilli yoghurt on the side.
This recipe is under 650kcal per serving.
We’ve replaced the zucchini in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
Capsicum
1 packet
silverbeet
1 clove
garlic
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
mediterranean seasoning
1 packet
chicken tenderloins
pinch
chilli flakes
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. • Roughly chop silverbeet. • Finely chop garlic. • Place carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous and Mediterranean seasoning, stirring occasionally, until golden and fragrant, 1-2 minutes. • Stir in the water, then add a pinch of salt. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and water is absorbed, 10-12 minutes.
• Preheat oven to 240°C/220°C fan-forced. Place chicken tenderloins on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is baking, in a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. • Microwave in 30 second bursts, until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.
• Once roast veggies are done, remove from oven and transfer to saucepan with pearl couscous. • Add silverbeet, tossing to combine.
• Divide Mediterranean roast veggie and pearl couscous toss between bowls. • Top with baked chicken and garlic-chilli yoghurt to serve. Enjoy!