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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.

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

carrot

3 clove

garlic

2 unit

tomato

2 unit

cucumber

1 bag

baby spinach leaves

1 unit

lemon

1 bunch

mint

2 cube

chicken stock

2 packet

couscous

(ContainsGluten)

2 sachet

garlic & herb seasoning

1 packet

chicken tenderloins

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water

2 tsp

plain flour

(ContainsGluten)
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
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 (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.

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. 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 tenderloin and toss to coat.

4

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.

5

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.

6

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.