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Chicken & Herby Veggie Couscous

Chicken & Herby Veggie Couscous

with 'Pesto Aioli'
Berlinda Le
Berlinda LeUpdated on September 05, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
709 kcal
Protein
: 
47.7g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Gluten
  • Wheat
  • Almond
  • May contain traces of allergens
  • Soy
  • Cashew
  • Eggs
  • Macadamia
  • Milk
  • Walnut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

330 g

Chicken Breast

1 sachet

Vegetable Stock Powder

(Contains: Celery)

1 packet

Couscous

(Contains: Gluten, Wheat May be present: Soy.)

1 packet

Baby Spinach Leaves

1 packet

Snacking Tomatoes

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Basil Pesto

(Contains: Almond May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)

1 packet

Plant-Based Aioli

1

Carrot

1

Beetroot

Calories709 kcal
Energy (kJ)2960 kJ
Fat33.7 g
of which saturates3.3 g
Carbohydrate51.9 g
of which sugars12.9 g
Dietary Fibre9.2 g
Protein47.7 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into half-moons. • Cut beetroot into 1cm chunks. • Halve snacking tomatoes. • Slice chicken breast into thin strips.

2

• Place prepped veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• When veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cups for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

4

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.

5

• To the bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of the vinegar. Season. • In a small bowl, combine plant-based basil pesto and plant-based aioli.

6

• Divide roast veggie couscous between bowls. Top with chicken. • Drizzle over plant-based pesto aioli mixture to serve. Enjoy!

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