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North African Recipes

Moroccan Seared Plant-Based Chick'n & Hummus Dressing

Moroccan Seared Plant-Based Chick'n & Hummus Dressing

Moroccan Seared Plant-Based Chick'n & Hummus Dressing

with Couscous-Spinach Salad

Get up to $200 off!

Tags:

Plant Based

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

1

Tomato

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.)

1

Cucumber

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Wheat, Soy;)

Nutritional Values

Calories628 kcal

Energy (kJ)2630 kJ

Fat21.4 g

of which saturates2.2 g

Carbohydrate75.9 g

of which sugars6.8 g

Dietary Fibre11.5 g

Protein27.3 g

Sodium1710 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

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

3

• 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.

4

• 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!

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