Quick Middle Eastern Chicken
with Carrot Couscous & Yoghurt
Everyone will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
chermoula spice blend
(May be present: Soy.)
2 clove
garlic
1 bag
baby spinach leaves
1
tomato
1 packet
chicken breast
½
lemon
½
carrot
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
15 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • In a medium bowl, combine chermoula spice blend, the salt, chicken breast, 1/3 of the Greek-style yoghurt and a drizzle of olive oil. Set aside. • Finely chop garlic. Roughly chop baby spinach leaves and tomato. Cut lemon into wedges. Grate carrot (see ingredients). • In a medium bowl, combine tomato, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken until golden, 2-3 minutes each side. Transfer to a lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
• Meanwhile, melt butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add water and chicken stock powder. Bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from the heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach leaves and slivered almonds. Add a squeeze of lemon juice, then season.
• Slice Middle Eastern chicken. • Divide carrot couscous between plates and top with chicken and tomato. • Serve with remaining yoghurt and lemon wedges.
