Peri-Peri Chicken & Roast Veggie Couscous
with Fetta Yoghurt
Light and bright, this colourful couscous bowl will have the whole dinner table smiling. Packed full of delicately seared prawns tossed with peri-peri seasoning, your chicken will easily become the star of tonight's dinner show.
This recipe is under 650kcal per serving.
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
Carrot
1
Chicken Stock Pot
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Chicken Thigh
1
Tomato & Herb Seasoning
1
Greek-Style Yoghurt
(Contains Milk;)
1
Fetta Cubes
(Contains Milk;)
1
Baby Spinach Leaves
1
Zucchini
Not included in your delivery
olive oil
water
1
butter
(Contains Milk;)
honey
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• When veggies have 10 minutes remaining, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add butter and fluff up with fork.
• Meanwhile, in a medium bowl, combine peeled prawns, peri-peri seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat and add the honey, tossing to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, xut chicken thigh into 2cm chunks. In a medium bowl, combine chicken, peri-peri seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • Heat a large frying pan with a drizzle of olive oil over high heat. Cook chicken, tossing, until browned (when no longer pink inside), 5-6 minutes. • Remove pan from heat and add the honey, tossing to coat.
• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide roast veggie couscous between bowls. • Top with peri-peri prawns and fetta yoghurt to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide roast veggie couscous between bowls. • Top with peri-peri chicken and fetta yoghurt to serve. Enjoy!