Ras El Hanout Chicken & Wholemeal Carrot Couscous

Name: Ras El Hanout Chicken & Wholemeal Carrot Couscous with Lemony Salsa & Fetta-Yoghurt Sauce
Total time: 15 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 2 carrot; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet wholemeal couscous; 1 tomato; 1 cucumber; ½ lemon; 1 packet Fetta Cubes; 1 packet chicken tenderloins; 1 sachet ras el hanout; 2 tsp honey; 1 packet Greek-style yoghurt

with Lemony Salsa & Fetta-Yoghurt Sauce

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Flavour-packed wholemeal carrot couscous meets ras el hanout-laced chicken for the meal of a lifetime. In true HF fashion, we have added a homemade lemony salsa and a fetta-yoghurt sauce to tie it all together!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

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.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 sachet

chicken-style stock powder

1 packet

wholemeal couscous

tomato

cucumber

lemon

1 packet

Fetta Cubes

1 packet

chicken tenderloins

1 sachet

ras el hanout

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

¾ cup

water

2 tsp

honey

Nutritional Values

Energy (kJ)2319 kJ

Fat14 g

of which saturates4.8 g

Carbohydrate51.2 g

of which sugars22.8 g

Dietary Fibre15.4 g

Protein50.3 g

Sodium1003 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Grate carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• While couscous is cooking, roughly chop tomato and cucumber. • Cut lemon into wedges. • To a medium bowl, add tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • In a small bowl, add Greek-style yoghurt and a drizzle of olive oil. Crumble in fetta cubes and stir combine. Season to taste.

• To a medium bowl, add ras el hanout and a drizzle of olive oil. Add chicken tenderloins, then toss to coat. Season. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the honey and turn to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• Divide wholemeal carrot couscous between bowls. • Top with ras el hanout chicken, lemony salsa and fetta-yoghurt sauce. • Serve with any remaining lemon wedges. Enjoy!