Honey-Glazed Chicken & Moroccan Couscous

Name: Honey-Glazed Chicken & Moroccan Couscous with Carrot & Beetroot Toss
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 carrot; 1 beetroot; 1 tomato; 1 packet mint; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes; 1.5 tbs honey; 2 tbs water (for the glaze); ¾ cup water (for the couscous); ½ sachet chermoula spice blend; ½ packet couscous; 1 packet chicken breast

with Carrot & Beetroot Toss

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There's a lot to love in this bountiful bowl, from the spiced couscous to the roasted beetroot, carrot and capsicum and we can’t forget the succulent chicken coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!

This recipe is under 650kcal per serving.

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Air Fryer Friendly

•Over 30g protein

•Calorie Smart

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

tomato

1 packet

mint

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

½ sachet

chermoula spice blend

(May be present: Soy.)

½ packet

couscous

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

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

water (for the glaze)

¾ cup

water (for the couscous)

Nutritional Values

Energy (kJ)2408 kJ

Calories575 kcal

Fat12.2 g

of which saturates3 g

Carbohydrate66.3 g

of which sugars36.6 g

Dietary Fibre11.2 g

Protein48.7 g

Sodium689 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Halve baby capsicum. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add ras el hanout (see ingredients) and cook until fragrant, 1 minute. • 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Spoon over the honey and mint glaze until chicken is completely coated. Remove from the heat.

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

• Divide Moroccan quinoa and roasted veggies between bowls. • Top with honey-glazed chicken and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with fetta yoghurt. Enjoy!