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Moroccan Glazed Chicken & Veggie Couscous
Moroccan Glazed Chicken & Veggie Couscous

Moroccan Glazed Chicken & Veggie Couscous

with Yoghurt

In this easy veggie couscous number, fluffy couscous is topped off with a chermoula spiced and honey glazed chicken concoction for the ultimate carb-protein duo! And don’t forget the dollop of yoghurt – this creamy and cooling addition brings this colourful meal together.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

carrot

1

zucchini

½ packet

chicken stock pot

1 packet

couscous

1 packet

baby spinach leaves

1 sachet

chermoula spice blend

1 packet

chicken breast

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

¾ cup

water

½ tablespoon (tbsp)

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2111 kJ
Calories504 kcal
Fat11.1 g
of which saturates2.9 g
Carbohydrate50.7 g
of which sugars14.8 g
Dietary Fibre6.5 g
Protein48.3 g
Sodium1064 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat the oven to 220°C/200°C fan-forced. Cut tomato into wedges. Cut carrot into half-moons. Cut zucchini into chunks. • Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: If the veggies don't fit in a single layer, spread across two trays!

2
2

• While the veggies are roasting, in a medium saucepan, add the water and chicken-style stock powder. • Bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Let stand for 5 minutes or until all the water is absorbed. Fluff up the couscous with a fork and set aside.

3
3

• While the couscous is cooking, roughly chop the baby spinach leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

4
4

• In a large bowl, combine the ras el hanout, the salt and a pinch of pepper. Add the chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove the pan from the heat and add the honey. Turn the chicken to coat and transfer to plate.

TIP: The chicken is cooked when it is no longer pink inside.

5
5

• To the couscous, add the roast veggies, baby spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Thickly slice the chicken.

6
6

• Divide the roast veggie couscous between bowls. Top with the Moroccan glazed chicken and any resting juices. Dollop with Greek-style yoghurt. Enjoy!

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