Double Smokey Chicken & Roast Veggie Couscous

Name: Double Smokey Chicken & Roast Veggie Couscous with Lemon Yoghurt Drizzle
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 Capsicum; 1 Carrot; 660 g Chicken Tenderloins; 1 sachet Vegetable Stock Pot; 1 packet Couscous; 2 Garlic; 1 Greek-Style Yoghurt; 1 Lemon; 1 sachet Paprika Spice Blend; 1 Red Onion; 1 packet Rocket Leaves; 1 Sweet Potato; 1 drizzle olive oil; 1 tsp brown sugar; 20 g butter; ¾ cup water

with Lemon Yoghurt Drizzle

Recipe Development TeamUpdated on October 09, 2026

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Calories

:

810 kcal

Protein

:

89.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy
Wheat
Gluten

Smokey, golden chicken meets sweet caramelised roasted vegetables on a bed of fluffy couscous. A zesty lemon yoghurt ties the whole thing together with a punch of freshness. Bold, vibrant and seriously good.

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

Ingredients

Serving amount

1

Capsicum

1

Carrot

660 g

Chicken Tenderloins

1 sachet

Vegetable Stock Pot

1 packet

Couscous

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

2

Garlic

1

Greek-Style Yoghurt

(Contains: Milk)

1

Lemon

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy)

1

Red Onion

1 packet

Rocket Leaves

1

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk)

¾ cup

water

Nutritional Values

Energy (kJ)3390 kJ

Calories810 kcal

Fat16.7 g

of which saturates6.6 g

Carbohydrate72.6 g

of which sugars25.2 g

Dietary Fibre12.6 g

Protein89.2 g

Sodium834 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat the oven to 240°C/220°C fan-forced. Slice red onion into wedges. Chop carrot, sweet potato and capsicum into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

2

• While the veggies are roasting, finely chop garlic. • Zest lemon to get a pinch, then slice in half.

3

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken breast, paprika spice blend (see ingredients), the brown sugar, a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (depending on thickness). TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour! The chicken is cooked through when it's no longer pink inside.

4

• While the chicken is cooking, melt the butter in a medium saucepan over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and the chicken stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, rocket leaves and lemon zest and mix to combine. Season.

5

• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season.

6

• Slice the smokey chicken. Divide the roast veggie couscous between plates and top with the chicken, spooning any resting juices over the chicken. • Drizzle with the lemon yoghurt and garnish with flaked almonds to serve. Enjoy!