Middle Eastern Chicken & Golden Goddess Couscous

Name: Middle Eastern Chicken & Golden Goddess Couscous with Roast Veggies & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Baby Spinach Leaves; 330 g Chicken Tenderloins; 1 Beetroot; 1 sachet Vegetable Stock Pot; 1 packet Garlic Sauce; 1 sachet Middle Eastern Seasoning; 1 Zucchini; 1 packet Couscous; 1 packet Golden Goddess Dressing; 1 drizzle olive oil; ¾ cup water; 2 tsp honey

with Roast Veggies & Garlic Sauce

Recipe Development TeamUpdated on August 21, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

611 kcal

Protein

:

49.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Sesame
Eggs
Milk
Gluten
Wheat
May contain traces of allergens
Soy

Flavor-packed midweek meals just got a serious upgrade with this colorful, Levant-inspired creation. Fluffy grains are piled high with deeply spiced, savoury mince and a medley of sweet, oven-roasted veggies. Bring the whole masterpiece together with a generous drizzle of creamy, garlic-spiked goodness that’s guaranteed to have you licking the bowl clean.

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

330 g

Chicken Tenderloins

1

Beetroot

1 sachet

Vegetable Stock Pot

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk)

1 sachet

Middle Eastern Seasoning

1

Zucchini

1 packet

Couscous

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

1 packet

Golden Goddess Dressing

(Contains: Sesame)

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

2 tsp

honey

Nutritional Values

Energy (kJ)2550 kJ

Calories611 kcal

Fat19.6 g

of which saturates2.5 g

Carbohydrate53.3 g

of which sugars17.6 g

Dietary Fibre8.3 g

Protein49.4 g

Sodium1070 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 oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, in a medium saucepan, combine the water and stock concentrate
and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• When the couscous is ready, stir through the roasted veggies, baby spinach
leaves and golden goddess dressing. Season to taste with salt and pepper.
Toss to combine.

3

• Meanwhile, in a medium bowl, combine Middle Eastern seasoning, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloin, tossing to coat. When the veggies have 10 minutes remaining, heat a frying pan with a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove from heat.

4

• Divide couscous and roast veggies between bowls. Top with Middle Eastern chicken, spooning over any juices from the pan. • Serve with a dollop of garlic sauce. Enjoy!