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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Couscous
1 sachet
Vegetable Stock Pot
1 packet
Peeled & Chopped Pumpkin
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Mint
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop half the carrot into small chunks. • Place chopped carrot and peeled & chopped 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.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine a generous pinch of salt and a drizzle of olive oil. • Add chicken, tossing to coat.
• In a medium saucepan, 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). Transfer to a plate.
TIP: Chicken is cooked through when it is 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 chicken-style stock powder. 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 slivered almonds to serve. Enjoy!
