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Chicken and Root Veggie Couscous Jumble

Chicken and Root Veggie Couscous Jumble

with Toasted Almonds

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The best part about jumbles is that they ensure you get the best of everything in just one bite! This weeknight winner is packed with shawarma-spiced chicken, roasted root veggies, fresh parsley, and toasted almonds. Grab a fork and dig in!

Tags:Family
Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

2 tbsp

Tomato Sauce

1 tbsp

Shawarma Spice Blend

170 g

Carrot

170 g

Butternut Squash, cubes

½ cup

Couscous

(ContainsWheat/Blé)

7 g

Parsley

6 g

Garlic

1 tbsp

Chicken Broth Concentrate

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate63 g
Sugar12 g
Dietary Fiber9 g
Protein43 g
Cholesterol175 mg
Sodium690 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Garlic Press
Paper Towel
Whisk
Small Bowl
Measuring Cups
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, cut carrots in half, lengthwise and then into 1/2-inch thick half-moons. Toss the squash and carrots with 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.

2

While the veggies roast, roughly chop the parsley. Peel, then mince or grate the garlic. Whisk together the garlic, broth concentrate, tomato sauce and 2/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with the remaining Shawarma Spice Blend, then salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl to melt, 1 min. Add the chicken. Cook, until golden-brown, 2-3 min.

5

Add the tomato sauce mixture from the small bowl. Bring to a boil. Sprinkle in the couscous and stir to combine. Cover, reduce heat to medium-low and cook, until the liquid is absorbed by the couscous and the chicken is cooked through, 6-7 min.** Remove from heat.

6

Fluff the couscous with a fork. Stir in the roasted root veggies, almonds and half the parsley. Season with salt and pepper. Divide the chicken and veggie couscous jumble between plates. Sprinkle over the remaining parsley.