Plant-Based Smokey Chick’n & Veggie Couscous
with Creamy Pesto & Flaked Almonds
Beetroot, broccoli and carrot get tossed with grainy couscous, creating the perfect base for Nan's-spiced plant-based chicken strips. With some flaked almonds for crunch and a pesto-aioli dressing for flavour, you'll be adding this one to your plant-based cookbook!
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
beetroot
1 bag
Broccoli & Carrot Mix
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
plant-based aioli
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks.
• Place beetroot and broccoli & carrot mix on a lined oven tray. • Drizzle with olive oil then sprinkle over garlic & herb seasoning. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 10 minutes remaining, boil the kettle. In a medium bowl, combine couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, in a second medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add plant-based chicken strips, then toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes.
• In a small bowl, combine plant-based aioli, plant-based basil pesto and a splash of water. • To the bowl with the couscous, add roasted veggies and a drizzle of vinegar. Season to taste.
• Divide roast veggie couscous between bowls. • Top with smokey chick'n and creamy pesto 'aioli'. • Sprinkle over flaked almonds to serve. Enjoy!