Chermoula Chicken & Couscous Power Bowl
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Chermoula Chicken & Couscous Power Bowl

Chermoula Chicken & Couscous Power Bowl

with Kalamata Olives & Garlic Sauce | Serves 2

You’d think a lunch like this would take loads of time and effort to make, but it’s ready in only 15 minutes! Low-fuss and high on flavour, this power bowl can be prepped the day before or made on the spot for an instant meal.

Allergens:
Gluten
Wheat
Egg
Milk
Sesame

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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

couscous

(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1

tomato

1 packet

kalamata olives

1 bag

baby spinach leaves

1 packet

chicken tenderloins

1 sachet

chermoula spice blend

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

¾ cup

boiling water

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2044 kJ
Fat14.9 g
of which saturates2.1 g
Carbohydrate41.3 g
of which sugars4.5 g
Protein45.1 g
Sodium1471 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • In a large heatproof bowl, add couscous and chicken-style stock powder. • Add 3/4 cup boiling water and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside. • Meanwhile, roughly chop tomato, kalamata olives and baby spinach leaves. Cut chicken tenderloins into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and chermoula spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add the honey, tossing to combine. Season with salt and pepper.

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

3
3

• Meanwhile, to the bowl with couscous, add tomato, olives, spinach and a drizzle of white wine vinegar. Season to taste. • Divide veggie couscous between two microwave-safe containers. Top with chicken. Refrigerate.

4
4

• When you're ready for lunch, microwave chermoula chicken and couscous on high in 30 second bursts, or until heated to your liking. Toss to combine. Top with garlic sauce. Enjoy!