New Zealand’s Chicken & Couscous Salad Top recipes from HelloFresh markets around the world

Name: New Zealand’s Chicken & Couscous Salad Top recipes from HelloFresh markets around the world
Yield: 2 servings
Ingredients: 2 1/2 oz Israeli Couscous; 2 unit Chicken Stock Concentrate; 1/2 oz Walnuts; 9 oz Carrot; 10 oz Chicken Cutlets; 1 tbsp Fry Seasoning; 2 tbsp Mayonnaise; 1 tsp Garlic Powder; 2 1/2 oz Spinach; Salt; Black Pepper; 2 tsp Cooking Oil

By Recipe0 System

In honor of the summer games, we’re going global with this gold medal winner from HF New Zealand! Go the distance with this fresh, savory salad bowl that starts with springy, tender couscous. You’ll stir in fresh spinach and sweet roasted carrots, then top with succulent seared chicken seasoned with savory spices. Finish with a sprinkle of toasted walnuts and a creamy drizzle of garlic aioli.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 1/2 oz Israeli Couscous
2 unit Chicken Stock Concentrate
1/2 oz Walnuts
9 oz Carrot
10 oz Chicken Cutlets
1 tbsp Fry Seasoning
2 tbsp Mayonnaise
1 tsp Garlic Powder
2 1/2 oz Spinach
Salt
Black Pepper
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, 3⁄4 cup water (11⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes.

Keep covered off heat until ready to use in Step 6.
2

While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.
3

Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.

Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out pan.
4

Pat chicken* dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper.

Heat pan used for carrots over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Transfer chicken to a cutting board.
5

While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings).

Add water 1 tsp a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6

Fluff couscous with a fork; stir in spinach and roasted carrots until combined.

Cut chicken into bite-size pieces.

Divide couscous between shallow bowls. Top with chicken and sprinkle with toasted walnuts. Drizzle with aioli and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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