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Chermoula Plant-Based Crumbed Chicken & Tomato Salad

Chermoula Plant-Based Crumbed Chicken & Tomato Salad

Chermoula Plant-Based Crumbed Chicken & Tomato Salad

with Harissa Pearl Couscous & Fetta

Get up to $200 off!

Forget boring, bland salads! This dish is a textural treat featuring tender plant-based crumbed chicken teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.

Allergens:

Gluten

•Wheat

•Soy

•Milk

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Snacking Tomatoes

1 packet

Pearl Couscous

1 packet

Harissa Paste

1 sachet

Chermoula Spice Blend

300 g

Plant-Based Crumbed Chicken

1 packet

Fetta Cubes

Not included in your delivery

1.75 cup

water

20 g

butter

1 tsp

honey

1 drizzle

olive oil

¼ tsp

salt

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories739 kcal

Energy (kJ)3090 kJ

Fat25.7 g

of which saturates9.4 g

Carbohydrate91.4 g

of which sugars9.1 g

Dietary Fibre11.2 g

Protein30.8 g

Sodium1680 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

Sear the plant-based crumbed chicken

1

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Add chermoula spice blend, a drizzle over the honey and cook, turning to coat, until fragrant, 1 minute. • Transfer to a plate.

Prep the couscous

2

• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.

Cook the couscous

3

• Add the water and bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• To remaining pearl couscous, stir through harissa paste and the remaining butter. Cover to keep warm.

Finish & serve

4

• Halve snacking tomatoes.
• In a large bowl, combine snacking tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Serve adults' portion with harissa pearl couscous, the remaining chermoula plant-based crumbed chicken and tomato salad between bowls.
• Crumble over fetta cheese to serve. Enjoy!

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