Roast Chicken & Cherry Tomato Pearl Couscous
with Basil Pesto, Goat Cheese & Pine Nuts
In this elegant yet doable dish, the garlic and herb butter makes the roast chook extra special, while the 'al dente' and doughy pearl couscous works wonderfully with the sweet bursts of cherry tomato, a mix of mild and peppery greens, and creamy, tangy goat cheese. Bring everything together with an aromatic and boldly flavoured basil pesto.
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 packet
half chicken
1 sachet
garlic & herb seasoning
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 packet
chicken stock pot
1 punnet
snacking tomatoes
1 bag
salad leaves
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.75 cup
water
Nutritional Values
Utensils
Instructions
• Preheat the oven to 240°C/220°C fan-forced. In a small heatproof bowl, melt the butter in a microwave. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season half chicken with a good pinch of salt and pepper. • Sear chicken, skin side down first, until browned, 4-5 minutes each side.
• Meanwhile, add garlic & herb seasoning to the butter and stir to combine. • Transfer chicken to a lined oven tray, top chicken with garlic-herb butter and roast until cooked through, 25-30 minutes. • When chicken is cooked, cover to keep warm and set aside to rest for 5-10 minutes.
TIP: Chicken cook times will vary depending on size, the chicken is cooked when it is no longer pink inside!
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Stir in chicken stock pot, the water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people) and a pinch of salt. • Bring to the boil, then simmer, uncovered, until tender and the water is absorbed, 10-12 minutes. • Transfer to a large bowl and set aside to cool for 5 minutes.
• Meanwhile, halve snacking tomatoes.
• When couscous has cooled, add snacking tomatoes and salad leaves. • Add any remaining chicken tray juices, a drizzle of olive oil and a pinch of salt and pepper and gently toss to combine.
• Carve the chicken in half. Serve with tomato couscous salad. • Crumble marinated goat cheese over couscous salad and sprinkle over pine nuts. Top chicken with basil pesto to serve. Enjoy!
