Moroccan Chicken & Roast Veggie Couscous
with Hummus, Yoghurt & Almonds
- Gluten
- Wheat
- Milk
- Almond
- Sesame
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Almond
- Eggs
We love the way honey caramelises in a pan, lending a sweet and sticky finish to chicken breast strips. We've boosted the flavour further with your favourite chermoula spice and served the whole shebang on a bed of fluffy roast veggie couscous for satisfaction, guaranteed. This one, has all of our favourite Middle Eastern flavours in the one dish!
Ingredients
1
Sweet Potato
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1
Chicken Breast Strips
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
1
Brown Onion
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
20 g
butter
(Contains: Milk)
½ tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut sweet potato into bite-sized chunks. • Cut brown onion into wedges. • Spread veggies over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 2 minutes. • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine couscous and vegetable stock powder in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Set aside.
• While couscous is cooking, in a medium bowl, combine chicken breast strips, chermoula spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. • In the last minute of cook time, add the honey and toss to combine. Remove from heat.
TIP: The chicken is cooked when it is no longer pink inside.
• In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt. • Stir roast veggies and baby spinach leaves through couscous. Season to taste. • Divide roast veggie couscous between bowls. Top with Moroccan chicken, hummus and flaked almonds to serve. Enjoy!
