Herby Italian Chicken & Green Veggie Couscous
with Fetta & Dill-Parsley Dressing
If you haven't noticed, we are huge fans of the gorgeous grain couscous, so to show it some extra love, we've paired it with some bright greens and some herby beef strips. Drizzle over the dill-parsley dressing and crumble over the fetta and you've got yourself another HF favourite.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
Trimmed Green Beans
1 sachet
tomato & herb seasoning
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• Meanwhile, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season and cover to keep warm.
• While green beans are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • In the last minute of cook time, sprinkle over tomato & herb seasoning, turning to coat. Transfer to a plate.
• To pan with couscous, add cooked green beans, baby spinach leaves and balsamic vinaigrette. Toss to combine and season to taste. • Divide green veggie couscous between bowls. Top with herby Italian chicken and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes!
