Quick Chermoula-Spiced Chicken & Fetta
with Carrot Couscous, Tomato Salad & Yoghurt
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Everyone will love the mild spices and colourful veggies in this chermoula chicken dish. Complete with almond-adorned carrot couscous and tangy, creamy yoghurt, savour the perfect balance of flavours and textures with every bite. Unfortunately, this week's cherry tomatoes were in short supply, so we've replaced them with tomato. Don't worry, the recipe will be just as delicious!
Ingredients
1 sachet
chermoula spice blend
(May be present: Soy.)
1 g
baby spinach leaves
1
tomato
1 packet
chicken breast
½
carrot
1 packet
garlic paste
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: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
Fetta Cubes
(Contains: Milk;)
½
lime
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
10 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • In a medium bowl, combine the salt, chermoula spice blend, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add chicken breast, turning to coat. • Roughly chop baby spinach leaves and tomato. Cut lime into wedges. Grate carrot (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook marinated 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). • Meanwhile, in a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste, stirring, until fragrant, 1 minute.
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the saucepan with the carrot mixture, 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, in a medium bowl, combine tomato, a drizzle of olive oil and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside. • Fluff up couscous with a fork, then stir through baby spinach and slivered almonds. Add a squeeze of lime juice. Season to taste.
• Slice chermoula-spiced chicken. • Divide carrot couscous between plates. Top with tomato salad and chicken. • Crumble over fetta cubes. Serve with remaining yoghurt and any lime wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the blend of flavours, with fetta adding an extra level of deliciousness to the chermoula-spiced dish.
- Ease of prep: Customers found this meal quick and simple to prepare, making it a family-friendly weeknight option.
- Suggestions: Some found the chicken a bit dry; consider adjusting cooking time or adding a sauce to keep it moist.
- Portions: A few noted there was too much couscous compared to the amount of greens provided.
- Ingredients: Several mentioned issues with tomato quality; using ripe tomatoes or cherry tomatoes enhances the salad.
