We can never say no to a carrot couscous, especially when it gets the additions of currants, chicken and honey-lemon haloumi. To cut through the richness, add an easy cherry tomato salad and a drizzle of creamy pesto dressing.
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.
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
1 sachet
Dried Oregano
1 sachet
Vegetable Stock Pot
330 g
Chicken Tenderloins
1
Lemon
1
Carrot
1 packet
Spinach & Rocket Mix
1 tsp
honey
¾ cup
water
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
• In a medium bowl, place haloumi and cover with water to soak. Halve snacking tomatoes. Zest lemon to get a pinch, then slice into wedges. Grate carrot (see ingredients).
• In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.
• 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 the water and vegetable stock pot (see ingredients) and bring to the boil.
• Add couscous and currants, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• 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 serving bowls, season and cover to keep warm.
• Drain haloumi and pat dry. Cut into 1cm-thick slices.
• Return frying pan to medium-high heat, heat a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove from heat and add honey-lemon mixture, turning to coat until fragrant, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• In large bowl, combine snacking tomatoes, spinach & rocket mix, a drizzle of vinegar and olive oil. Season with salt and pepper.
• Divide jewelled couscous and cherry tomato salad between bowls with chicken. Top with citrus haloumi.
• Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!