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Moroccan Chicken & Wholemeal Couscous Salad
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Moroccan Chicken & Wholemeal Couscous Salad

Moroccan 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.

Tags:
Under 650kcal
Dietitian approved
Allergens:
Egg
Milk
Sesame
Gluten
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

beetroot

1 sachet

ras el hanout

1 sachet

vegetable stock powder

1 clove

garlic

1 packet

chicken breast

1 bag

parsley

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

wholemeal couscous

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

Not included in your delivery

olive oil

½ tbs

honey

15 g

butter

1 drizzle

white wine vinegar

¾ cup

water (for the couscous)

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Nutritional Values

Energy (kJ)2576 kJ
Fat20.1 g
of which saturates6.6 g
Carbohydrate58.8 g
of which sugars22 g
Protein46.2 g
Sodium880 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick 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.

2
2

• 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.

3
3

• 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.

4
4

• In a large frying pan, heat a drizzle of olive oil, 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, garlic and honey, gently turn the 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 couscous salad with roast veggies between plates. • Top with seared chicken and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!