Roast Beetroot, Chicken & Chermoula Couscous Salad
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Roast Beetroot, Chicken & Chermoula Couscous Salad

Roast Beetroot, Chicken & Chermoula Couscous Salad

with Harissa Yoghurt & Goat Cheese

We're in our light and bright era so only a salad will do! Tonight, roasted beetroot and chicken meets a chermoula-spiced carrot couscous for the duo of a lifetime. With the stellar additions of goat cheese and harissa yoghurt, this one will get the tick of approval just after one bite!

This recipe is under 650kcal per serving.

Allergens:
Gluten
•Wheat
•Milk
•Almond

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 Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

beetroot

1

carrot

2 clove

garlic

½

lemon

1 sachet

chermoula spice blend

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

harissa paste

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

spinach & rocket mix

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

marinated goat cheese

(Contains Milk;)

1 packet

chicken thigh

Not included in your delivery

olive oil

¾ cup

water

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Nutritional Values

Energy (kJ)2427 kJ
Calories580 kcal
Fat224.1 g
of which saturates9.3 g
Carbohydrate66.6 g
of which sugars28.9 g
Dietary Fibre15.7 g
Protein21.8 g
Sodium1242 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. Slice beetroot into thin wedges. Place on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 30-35 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• Meanwhile, grate carrot. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer chicken to a second lined oven tray and bake until cooked through, 14-16 minutes.

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

3
3

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

4
4

• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.

5
5

• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.

6
6

• Slice chicken. • Divide couscous salad between bowls. Top with chicken and roasted beetroot. Drizzle over harissa yoghurt. Crumble over goat cheese. • Serve with any remaining lemon wedges. Enjoy!