[Veg/Superquick] Rosemary-Honey Glazed Haloumi, Chicken & Cherry Tomato Couscous

Name: [Veg/Superquick] Rosemary-Honey Glazed Haloumi, Chicken & Cherry Tomato Couscous with Green Dressing & Roasted Almonds
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 330 g Chicken Tenderloins; 1 sachet Vegetable Stock Pot; 1 packet Currants; 1 packet Couscous; 1 packet Green Dressing; 1 packet Haloumi; 1 packet Roasted Almonds; 1 packet Snacking Tomatoes; 1 packet Rosemary; 1 Cucumber; 1 Lemon; 1 packet Spinach & Rocket Mix

with Green Dressing & Roasted Almonds

4.4

(21)

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Tags:

Vegetarian

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Tenderloins

1 sachet

Vegetable Stock Pot

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

1 packet

Couscous

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

1 packet

Green Dressing

1 packet

Haloumi

(Contains: Milk;)

1 packet

Roasted Almonds

(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Snacking Tomatoes

1 packet

Rosemary

1

Cucumber

1

Lemon

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories795 kcal

Energy (kJ)3330 kJ

Fat36.5 g

of which saturates15.5 g

Carbohydrate48.8 g

of which sugars11.8 g

Dietary Fibre9.8 g

Protein65.5 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Place couscous, currants and vegetable stock pot in a large bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

2

• Meanwhile, slice lemon into wedges. Roughly chop cucumber and roasted almonds. • Pick rosemary. Halve snacking tomatoes.

3

• 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. Transfer to a plate, season and cover to keep warm. • Cut the haloumi into 1cm-thick slices. Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat and add rosemary, the honey a generous squeeze of lemon juice and a splash of water, turning haloumi to coat.

4

• Just before serving, to the bowl with couscous, add tomatoes, cucumber, spinach & rocket mix, green dressing and a squeeze of lemon juice. Season to taste. • Divide cherry tomato couscous between bowls. Top with chicken and rosemary-honey glazed haloumi. • Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!