HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Chicken & Carrot Couscous
Garlicky Chicken & Carrot Couscous

Garlicky Chicken & Carrot Couscous

with Lemon Yoghurt & Mint

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This colourful bowl is guaranteed to be a new family favourite. Our garlic and herb seasoning gives chicken loads of flavour, while the carrot couscous, tangy yoghurt and refreshing mint ties it all together.


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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


3 clove


2 unit


2 unit


1 bag

baby spinach leaves

1 unit


1 bunch


2 cube

chicken stock

2 packet



2 sachet

garlic & herb seasoning

1 packet

chicken tenderloins

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

40 g



1.5 cup


2 tsp

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2416 kJ
Fat16.7 g
of which saturates8.3 g
Carbohydrate50.7 g
of which sugars13.3 g
Dietary Fibre0 g
Protein50.9 g
Cholesterol0 mg
Sodium992 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon then slice into wedges. Pick and roughly chop the mint leaves.


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. 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.


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


In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.

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


While the chicken is cooking, remove the lid from the couscous and allow to cool a little. In a small bowl, combine the Greek yoghurt, lemon zest and a generous squeeze of lemon juice. Season to taste with salt and pepper. In a large bowl, combine the carrot couscous, tomato, cucumber, baby spinach, a squeeze of lemon juice and 1/2 the mint. Season to taste with salt and pepper.


Divide the carrot couscous salad and garlicky chicken between plates. Garnish with the remaining mint and dollop over the lemon yoghurt. Serve with the remaining lemon wedges.