Rustic Chicken, Roasted Veg & Pearl Couscous
with Kale, Marinated Goat Cheese & Almonds
It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed with chicken & delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.
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
tomato
½
brown onion
1 packet
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
½ packet
kale
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
parsley
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.75 cup
water
1 tsp
balsamic vinegar
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion, and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.
• Meanwhile, roughly chop parsley. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.
• Divide roast veggies and pearl couscous between plates. Top with chicken and crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!