An Israeli couscous must be the belle of the ball, decked out in some Mediteranean staples that dazzle with their vibrant colours and tasty flavours. The crowning jewel though has to be the sweet, honey-glazed chicken rissoles. We can’t keep our eyes or forks off it!
This recipe is under 650kcal per serving.
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.
1 packet
chicken mince
1 sachet
mediterranean seasoning
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
kalamata olives
1 packet
snacking tomatoes
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
olive oil
1
egg
(Contains Egg;)
1.75 cup
water
1 tbs
honey
drizzle
vinegar (balsamic or white wine)
• In a large bowl, combine chicken mince, Mediterranean seasoning, the egg, fine breadcrumbs and a pinch of pepper. Set aside.
TIP: Letting the mixture rest helps the rissoles hold their shape while cooking.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, until tender and the water is absorbed, 10-12 minutes. • Drain and return to the saucepan with a drizzle of olive oil.
• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add rissoles, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat. Add the honey to the pan, turning to coat.
• Meanwhile, roughly chop baby spinach leaves and kalamata olives. Slice snacking tomatoes in half.
• To saucepan with the couscous, add snacking tomatoes, spinach, olives and a drizzle of the vinegar. • Stir to combine. Season to taste.
• Divide the kalamata olive and pearl couscous salad and Mediterranean chicken rissoles between bowls. • Serve with tzatziki. Enjoy!