Plant-Based Chick’n & Herby Veggie Couscous
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Plant-Based Chick’n & Herby Veggie Couscous

Plant-Based Chick’n & Herby Veggie Couscous

with 'Pesto Aioli'

Plant-based proteins gets some extra love when drizzled with our plant-based pesto aioli mixture. Laid on a bed of our favourite grain, you've got everything that you could want in this bowl.

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Wheat
Soy
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

beetroot

1 packet

snacking tomatoes

1 sachet

garlic & herb seasoning

1 packet

couscous

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

1 sachet

vegetable stock powder

1 packet

Plant-Based Chicken Strips

(Contains Wheat, Gluten, Soy;)

1 packet

Baby Spinach Leaves

1 packet

plant-based basil pesto

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

1 packet

plant-based aioli

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3244 kJ
Calories775 kcal
Fat40.4 g
of which saturates3.7 g
Carbohydrate58.2 g
of which sugars16.5 g
Dietary Fibre15.8 g
Protein41.6 g
Sodium2250 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 carrot into half-moons. • Cut beetroot into 1cm chunks. • Halve snacking tomatoes.

2
2

• Place prepped veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• When veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

4
4

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Remove from heat.

5
5

• To the bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of the vinegar. Season. • In a small bowl, combine plant-based basil pesto and plant-based aioli.

6
6

• Divide herby veggie couscous between bowls. Top with plant-based chick'n. • Drizzle over plant-based pesto aioli mixture to serve. Enjoy!