Chermoula Chicken & Carrot Couscous
with Yoghurt
- Milk
- Celery
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Carrot
2
Garlic
1
Tomato
Cooking Steps
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add chicken, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute.
• To saucepan, add the water and chicken-style stock powder. Bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves. Season to taste.
• Slice chermoula-spiced chicken. • Divide chicken and carrot couscous between plates. • Top couscous with tomatoes. • Serve with remaining yoghurt. Enjoy!
