Vibrant veggies and herby spices combine to create this rich and colourful bowl. From the carrot and sweet potato in the couscous, to the succulent chermoula-honey chicken, haloumi and fresh mint yoghurt, there’s so much to love in this meal tonight!
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.
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Mint
330 g
Chicken Breast
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Chicken Stock Pot
2
Garlic
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Sweet Potato
1 tsp
flour
(Contains: Gluten; May be present: Wheat.)
¾ cup
water
1 drizzle
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk;)
• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine the plain flour and chermoula spice blend. Add chicken steaks, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, grate carrot (see ingredients). Finely chop garlic.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add the water and chicken stock pot. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves. Drain haloumi.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.
• To the saucepan with the carrot couscous, stir through the roasted veggies and baby spinach.
• Slice Moroccan honey-glazed chicken.
• Divide roast veggie couscous salad, chicken and haloumi between bowls.
• Top with a dollop of Greek-style yoghurt to serve. Enjoy!