Moroccan Seared Chicken & Wholemeal Couscous Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Seared Chicken & Wholemeal Couscous Salad

Moroccan Seared Chicken & Wholemeal Couscous Salad

with Roast Veggies, Garlic Sauce & Parsley

Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with wholemeal couscous, this Moroccan chicken number will be one for the books! This recipe is under 650kcal per serving.

Unfortunately, this week’s freekeh was in short supply, so some customers will receive wholemeal couscous instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Under 650kcal
Dietitian approved
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

wholemeal couscous

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

1 sachet

vegetable stock powder

1

sweet potato

1

beetroot

1 sachet

ras el hanout

1 clove

garlic

1 bag

parsley

1 packet

chicken breast

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

15 g

butter

½ tbs

honey

1 tsp

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)2635 kJ
Fat21.2 g
of which saturates6.8 g
Carbohydrate48.7 g
of which sugars22.8 g
Protein45.2 g
Sodium866 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Freekeh is cooked when it has softened but still retains some bite.

2
2

• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.

3
3

• Finely chop garlic. • Roughly chop parsley. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

4
4

• When freekeh has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute, add the butter and garlic, gently turning chicken to coat. • Remove pan from heat and add honey, gently turning chicken to coat.

5
5

• To the saucepan with the couscous, add roasted veggies, parsley (reserve some for the garnish!) and a drizzle of the white wine vinegar and olive oil. Gently stir to combine. Season to taste.

6
6

• Divide freekeh salad with roast veggies between plates. Top with seared chicken. • Top with a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!