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Sumac Chicken with Couscous Salad

Sumac Chicken with Couscous Salad

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Our ode to Valentine’s Day is a fragrant dish which hums with fresh mint, sumac and juicy orange. The secret to this is recruiting a helper to make light work of your tasks. So grab a loved one, put on your favourite soppy love song and get cooking. Divide this sumptuous Moroccan chicken into bowls or just share one, Lady and the Tramp style. Who knows who you’ll meet at the other end of that cucumber strip!

Tags:Eat Me FirstHigh ProteinLow Sodium
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tsp

sumac

½

orange

350 g

chicken breast

½ cup

couscous

(ContainsGluten)

½ bunch

mint

1

carrot

1

cucumber

1 tub

yoghurt

(ContainsMilk)

Not included in your delivery

2 tsp

olive oil

½ cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2380 kJ
Fat14.8 g
of which saturates4.2 g
Carbohydrate57.6 g
of which sugars10.6 g
Dietary Fibre0 g
Protein48.4 g
Sodium226 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Zester
Bowl
Pan
Cling Wrap
Fork
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Zest and juice the orange. Pick the mint leaves and roughly chop. Peel the carrot and cucumber into ribbons.

2

Combine the sumac, a pinch of the orange zest and half of the olive oil in a medium bowl. Add the chicken breast and toss to coat.

3

Heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer to the oven and cook for a further 10 minutes, or until cooked through.

4

Meanwhile in a large bowl combine boiling water and couscous. Season to taste with salt and pepper. Stir and then cover with cling wrap and set aside for 5 minutes. Once cooked, fluff couscous with a fork. Add the juice of half the orange, mint, carrot and cucumber and stir to combine. Drizzle with the remaining olive oil.

5

To serve, stir chicken through couscous and divide between plates. Drizzle with yoghurt. Enjoy!