North Indian-Spiced Chicken & Veg Couscous
with Greek-Style Yoghurt & Almonds
They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some flaked almonds for added flavour and crunch.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Peeled & Chopped Pumpkin
2
Garlic
330 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Mint
1
Carrot
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk;)
¾ cup
water
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into bite-sized chunks. Add pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 15-20 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Grate remaining carrot. • Roughly chop baby spinach leaves. • Pick and finely slice mint leaves.
• In a medium bowl, combine a generous pinch of salt and a drizzle of olive oil. • Add chicken thigh, tossing to coat.
• In a medium saucepan, heat a generous drizzle of olive oil over medium heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add mild North Indian spice blend and stir to combine. • Transfer to a plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and stock concentrate. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach, roasted veggies and mint.
• Slice North Indian-spiced chicken. • Divide carrot couscous between bowls. Top with chicken. • Dollop over Greek-style yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
