Chermoula Chicken Couscous Bowl

Name: Chermoula Chicken Couscous Bowl with Marinated Goat Cheese & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Carrot; 1 packet Marinated Goat Cheese; 1 packet Couscous; 330 g Chicken Thigh; 1 packet Snacking Tomatoes; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Red Onion; 1 sachet Chermoula Spice Blend; 1 sachet Chicken Stock Pot; 1 drizzle olive oil; 1 cup water; 1 drizzle white wine vinegar

with Marinated Goat Cheese & Pickled Onion

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The Mediterranean is home to sun, sea and glorious dishes like this! From the rainbow of veggies to the couscous studded with spiced chicken, this meal is simply delicious.

Allergens:

Milk

•Gluten

•Wheat

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

1 packet

Marinated Goat Cheese

1 packet

Couscous

330 g

Chicken Thigh

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

Red Onion

1 sachet

Chermoula Spice Blend

1 sachet

Chicken Stock Pot

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2319 kJ

Calories554 kcal

Fat19.7 g

of which saturates6.5 g

Carbohydrate48.8 g

of which sugars11.1 g

Dietary Fibre8.1 g

Protein43.2 g

Sodium868 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside.
• Grate carrot.
• Halve snacking tomatoes.
• Cut chicken thigh into 2cm chunks.

• In a small bowl, combine snacking tomatoes and crumbled marinated goat cheese.
• Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.

• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• In a large bowl, combine chicken and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• Fluff the couscous up with a fork and stir through baby spinach leaves.

• Drain pickled onion.
• Divide carrot couscous between bowls. Top with chermoula chicken.
• Spoon over Greek-style yoghurt and the salsa. Top with pickled onion to serve. Enjoy!