Moroccan Crumbed Chick'n & Chermoula Coconut Sauce

Name: Moroccan Crumbed Chick'n & Chermoula Coconut Sauce with Roast Veggie Couscous Salad & Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 zucchini; 2 clove garlic; 1 packet couscous; 20 g plant-based butter (for the sauce); 1 packet Plant-Based Crumbed Chicken; 1 sachet chermoula spice blend; 1 packet tomato paste; 1 tin coconut milk; ½ tsp brown sugar; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 packet flaked almonds; 1 sachet Nan's special seasoning; ¾ cup water; 1 sachet vegetable stock powder

with Roast Veggie Couscous Salad & Almonds

Get up to $200 off!

Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl and topped the whole thing off with Middle-Eastern spiced PB crumbed chicken and roast veggies. Don’t forget to drizzle over the Chermoula coconut sauce!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Wheat

•Soy

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

2 clove

garlic

1 packet

couscous

1 packet

Plant-Based Crumbed Chicken

1 sachet

chermoula spice blend

1 packet

tomato paste

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

flaked almonds

1 sachet

Nan's special seasoning

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

½ tsp

brown sugar

1 drizzle

balsamic vinegar

¾ cup

water

Nutritional Values

Energy (kJ)3083 kJ

Fat46 g

of which saturates18.4 g

Carbohydrate79.2 g

of which sugars20.7 g

Protein26.9 g

Sodium2183 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Finely chop garlic.

• Place carrot and zucchini on lined oven tray. • Sprinkle with Nan's special seasoning, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes.

• While the veggies are roasting, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, heat a large frying pan over a medium-high heat with enough olive oil to cover the base. • Cook the plant-based crumbed chick'n until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Add garlic, chermoula spice blend and tomato paste (see ingredients) and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and a splash of water until combined, 1-2 minutes.

• To the saucepan with the couscous, add roasted veggies, baby spinach leaves and a drizzle of balsamic vinegar. Toss to combine. Season to taste. • Divide the roast veggie couscous salad between bowls. • Top with the plant-based crumbed chick'n. Pour over the chermoula coconut sauce. Top with flaked almonds to serve. Enjoy!