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!
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.
Ingredients
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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!