Double Chermoula Chicken & Wholemeal-Carrot Couscous
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Double Chermoula Chicken & Wholemeal-Carrot Couscous

Double Chermoula Chicken & Wholemeal-Carrot Couscous

with Lemony Salsa & Fetta-Yoghurt Sauce

Flavour-packed wholemeal carrot couscous meets chermoula-laced chicken for the meal of a lifetime. In true HF fashion, we have added a homemade lemony salsa and a fetta-yoghurt sauce to tie it all together!

Tags:
Over 30g protein
Quick Prep
Super Quick
Allergens:
Gluten
Wheat
Milk

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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 sachet

chicken-style stock powder

1 packet

wholemeal couscous

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1

tomato

1

cucumber

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Fetta Cubes

(Contains Milk;)

2 packet

chicken thigh

1 sachet

chermoula spice blend

Not included in your delivery

olive oil

⅓ cup

water

½ tbs

honey

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Nutritional Values

Energy (kJ)2919 kJ
Fat16.8 g
of which saturates5.6 g
Carbohydrate44.1 g
of which sugars15.1 g
Protein86.5 g
Sodium1363 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Grate carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

2
2

• While couscous is cooking, roughly chop tomato and cucumber. • Cut lemon into wedges. • To a medium bowl, add tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • To a small bowl, add Greek-style yoghurt and a drizzle of olive oil. Crumble in fetta cubes and stir combine. Season to taste.

3
3

• To a medium bowl, add chicken thigh, chermoula spice blend and a drizzle of olive oil. Season and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned and cooked through, 10-14 minutes each side. Cook chicken in batches for the best results. In the last minute of cook time, add the honey and turn to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• Slice chicken if preferred. • Divide wholemeal carrot couscous between bowls. • Top with chermoula chicken, lemony salsa and fetta-yoghurt sauce. • Serve with any remaining lemon wedges. Enjoy!