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Garlic & Herb Chicken & Veggie Couscous

Garlic & Herb Chicken & Veggie Couscous

with Lemon Yoghurt & Mint

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Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken tenderloins, while carrot and mint bring colour and flavour to couscous.

Tags:Kid FriendlyUnder 650kcal
Allergens:MilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

carrot

2 clove

garlic

1

tomato

1

cucumber

1 bag

baby spinach leaves

½

lemon

1 bunch

mint

1 cube

chicken stock

1 packet

couscous

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 packet

chicken tenderloins

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

1 tsp

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2326 kJ
Fat14.2 g
of which saturates7.9 g
Carbohydrate50.6 g
of which sugars13.3 g
Dietary Fibre0 g
Protein51 g
Cholesterol0 mg
Sodium998 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves.

2

Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

3

In a large bowl combine the plain flour and garlic & herb seasoning. Add the chicken tenderloins and toss to coat.

4

Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken in batches, tossing occasionally, until browned and cooked through, 3-4 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, fluff up the couscous with a fork and set asdie uncovered to cool slightly. In a small bowl, combine the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice. Set aside. Add the tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint to the couscous. Season to taste.

6

Divide the veggie couscous and garlic and herb chicken between plates. Garnish with the remaining mint and top with the lemon yoghurt. Serve with the remaining lemon wedges.