Golden Chicken, Haloumi & Roast Veggie Couscous
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Golden Chicken, Haloumi & Roast Veggie Couscous

Golden Chicken, Haloumi & Roast Veggie Couscous

with Creamy Pesto Dressing

Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi and chicken get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of creamy pesto dressing and some flaked almonds for crunch!

Allergens:
Milk
•Gluten
•Wheat
•Egg
•Walnut
•Almond

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

1

beetroot

1

red onion

1

zucchini

½

carrot

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

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

¾ cup

water

1 tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3792 kJ
Calories906 kcal
Fat41.8 g
of which saturates17 g
Carbohydrate59.5 g
of which sugars25.2 g
Dietary Fibre8.8 g
Protein67.6 g
Sodium1843 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut chicken breast into 2cm chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut beetroot into small chunks. • Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

2
2

• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add the honey to pan, turning haloumi to coat.

3
3

• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Reduce heat to medium-high. • Cook haloumi, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add the honey to the pan, turning haloumi to coat.

4
4

• To the bowl with the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot couscous between bowls. Top with chicken, haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!