One-pot Chicken Couscous 'Paella'
with Lemon and Parsley Aioli
Enjoy this quick and fuss-free take on 'paella' made with couscous.
Cals 815 · Prot 60 · Carbs 79 · Fat 27
Family Friendly
25 min
Enjoy this quick and fuss-free take on 'paella' made with couscous.
Cals 815 · Prot 60 · Carbs 79 · Fat 27
Family Friendly
Ingredients
Chicken couscous
Chicken breast
400 Grams
Red pepper
1 Piece
Tomatoes
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Smoked paprika powder
4 Grams
Garlic onion powder
8 Grams
Turmeric powder
2 Grams
Green peas
150 Grams
Water
250 ML
Chicken stock cube
4*5*9*15*
1 Piece
Black pepper
0.5 Tsp
Couscous
10*11*
150 Grams
Aioli
Lemon
1 Piece
Fresh parsley
15 Grams
Mayonnaise
5*9*13*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3407 / 815 |
| Fats (g) | 27.2 |
| of which saturated (g) | 5.2 |
| Carbohydrates (g) | 79 |
| of which sugars (g) | 7.9 |
| Fibers (g) | 11.3 |
| Proteins (g) | 59.6 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Chop the chicken into bite-sized pieces.
- Deseed and finely chop the red pepper.
- Finely chop the tomatoes.
2 Fry
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken with a pinch of salt.
- Fry for 3-4 min.
- Add the peppers and tomatoes. Fry for 3 min further.
- Fry for 3 min further.
3 Add spices
- Add the dried oregano, smoked paprika, garlic onion powder and turmeric to the pan.
- Fry for 1 min further.
4 Add couscous
- Add the green peas, measured water, 0.5 chicken stock cube with a pinch of pepper to the pan.
- Bring to a simmer.
- Once simmering, add the couscous.
- Mix well.
- Cover with a lid.
- Remove from the heat.
- Set aside for 5 min, to allow the couscous to absorb all the liquid.
5 Make aioli
- Meanwhile, slice the lemon into wedges.
- Pick and finely chop the parsley leaves.
- In a small bowl, combine the mayonnaise, a squeeze of lemon juice to taste (reserve the rest for garnish) and parsley with a pinch of salt and pepper to taste.
6 Serve
- Once the couscous has absorbed all the liquid, fluff it up with a serving spoon.
- Serve the One-pot Chicken Couscous 'Paella' with Lemon and Parsley Aioli alongside.
- Garnish with the remaining lemon wedges.
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