They aren't kidding when they say that couscous is the most diverse grain on the market. It's low in fat and is a good source of fibre so how could we not include it in this BBQ-spiced chicken bowl? Oh and don't forget your rainbow veggies for some colour as well.
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.
1
Capsicum
1
All-American Spice Blend
1
Couscous
1
Chicken Tenderloins
1
Baby Spinach Leaves
1
Smokey Aioli
1
Sweetcorn
1
Spring Onion
1
Chicken Stock Pot
olive oil
boiling water
• Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a third medium bowl.
• Return frying pan to a medium-high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to a medium-high heat. When the oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.
• Divide spinach couscous between bowls. • Top with American beef, capsicum and spring onion. • Serve with smokey aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide spinach couscous between bowls. • Top with American chicken, capsicum and spring onion. • Serve with smokey aioli. Enjoy!