Chicken, Zucchini & Tomato Couscous
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Chicken, Zucchini & Tomato Couscous

Chicken, Zucchini & Tomato Couscous

with Fresh Mozz, Parsley, Chili Flakes & Almonds

Summer is coming, and HelloFresh is here to help you get out of the kitchen and into the sun with this quick, wholesome dinner idea! It starts with a bowl of lemony couscous you’ll top with savory sautéed Italian-seasoned zucchini, tomato, and garlic. On top are tender cubes of fresh mozzarella, a sprinkling of fresh, herbaceous parsley, and sliced almonds for crunch. Finish with a bright squeeze of lemon juice (and a pinch of chili flakes, if you like), and you’re halfway to summer already.

Tags:
Calorie Smart
Protein Smart
Allergens:
Milk
Wheat
Tree Nuts

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

Total Time25 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

2 clove

Garlic

1 unit

Zucchini

4 ounce

Grape Tomatoes

1 unit

Lemon

¼ ounce

Parsley

4 ounce

Fresh Mozzarella

(Contains Milk)

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

1 tablespoon

Italian Seasoning

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 teaspoon

Chili Flakes

1 unit

Onion

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

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Nutrition Values

/ per serving
Calories650 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate46 g
Sugar20 g
Dietary Fiber5 g
Protein48 g
Cholesterol145 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Small pot
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; slice crosswise into 1⁄2-inch-thick quarter-moons. Halve, peel, and dice onion into 1⁄2-inch pieces. Halve tomatoes. Quarter lemon. Roughly chop parsley. Dice mozzarella into 1⁄2-inch pieces.

Cook Couscous
2

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt; cook, stirring, until fragrant, 30 seconds. • Add couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Cook Veggies
3

• While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, onion, and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until browned and softened, 4-6 minutes. • Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, 1-2 minutes. • Remove from heat and season with salt and pepper.

Use pan used for chicken here.

Finish & Serve
4

• Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 TBSP butter for a richer flavor!) Stir in half the veggies and half the parsley. • Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with almonds, remaining parsley, and as many chili flakes as you like. Drizzle each bowl with 1⁄2 tsp olive oil and serve with remaining lemon wedges on the side.

Slice chicken crosswise; top bowls with chicken along with remaining veggies.

Chicken is fully cooked when internal temperature reaches 165°.