Moroccan Seared Plant-Based Chick'n & Hummus Dressing

Name: Moroccan Seared Plant-Based Chick'n & Hummus Dressing with Carrot & Spinach Couscous Salad
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 Carrot; 1 sachet Vegetable Stock Pot; 1 packet Couscous; 1 packet Golden Goddess Dressing; 1 packet Hummus; 1 packet Baby Spinach Leaves; 1 sachet Chermoula Spice Blend; 1 Cucumber; 300 g Plant-Based Crumbed Chicken; drizzle olive oil; ¾ cup boiling water; 1 drizzle white wine vinegar

with Carrot & Spinach Couscous Salad

Get up to $200 off!

In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared chick'n for the star-studded protein.

We’ve replaced the tomato in this recipe with carrot due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Tags:

Plant Based

•Veggie

Allergens:

Gluten

•Wheat

•Sesame

•Soy

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 Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

1 sachet

Vegetable Stock Pot

1 packet

Couscous

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

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Hummus

(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1 packet

Baby Spinach Leaves

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

Cucumber

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Wheat, Soy;)

Not included in your delivery

drizzle

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat21.4 g

of which saturates2.2 g

Carbohydrate78.7 g

of which sugars9.5 g

Dietary Fibre13 g

Protein27.5 g

Sodium1740 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Boil the kettle. • To a large bowl, add couscous and vegetable stock. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Add chermoula spice blend and cook, turning to coat, until fragrant, 1 minute.

• To bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Top with Moroccan plant-based chick'n. • Drizzle over hummus dressing to serve. Enjoy!