Quick Chermoula-Spiced Chicken
with Carrot Couscous, Tomato Salad & Yoghurt
Everyone will love the mild spices and colourful veg in this chicken dish. Complete with almond-adorned carrot couscous and tangy yoghurt, there's the perfect balance of flavours and textures with every bite.
This recipe is under 650kcal per serving.
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 sachet
chermoula spice blend
1 packet
chicken breast
1
tomato
½
carrot
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat;)
1 bag
baby spinach leaves
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
10 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add chicken, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute.
• Add the water and chicken-style stock powder to the saucepan. Bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves and slivered almonds. Season to taste.
• Slice chermoula-spiced chicken. • Divide chicken and carrot couscous between plates. Top couscous with tomato salad. • Serve with remaining yoghurt. Enjoy!
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