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North African Recipes

Moroccan Seared Chicken & Freekeh Roast Veggie Salad

Moroccan Seared Chicken & Freekeh Roast Veggie Salad

Moroccan Seared Chicken & Freekeh Roast Veggie Salad

with Lemon Yoghurt & Parsley

Get up to $200 off!

Tags:

Dietitian approved

Allergens:

Celery

•Sesame

•Eggs

•Milk

•Gluten

•Wheat

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Parsley

330 g

Chicken Breast

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 sachet

Ras El Hanout

1

Garlic

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

1 packet

Wholemeal Couscous

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

1

Sweet Potato

1

Beetroot

Nutritional Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat11.5 g

of which saturates1.8 g

Carbohydrate43.5 g

of which sugars11.6 g

Dietary Fibre11.4 g

Protein47.1 g

Sodium820 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• Finely chop garlic. • Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.

3

Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

4

Custom Recipe: Prepare the pan as above. Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side. Continue with step as above.

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

• Divide couscous salad with roast veggies between plates. • Top with seared salmo and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!

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