One-Pan Tandoori Chicken & Veggie Couscous
with Cucumber Raita & Flaked Almonds
This tandoori paste is the talk of the town so when we add to this simple combo of chicken and veggie couscous, you'll be coming back for seconds (and thirds!).
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
Carrot
1
Cucumber
1
Chicken Breast
1
Mild North Indian Spice Blend
(Contains Milk;)
1
Tandoori Paste
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
½
Chicken Stock Pot
1
Baby Spinach Leaves
1
Greek-Style Yoghurt
(Contains Milk;)
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
water
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori chicken & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!