Moroccan Chicken & Pre-Prepped Veg Stew

Name: Moroccan Chicken & Pre-Prepped Veg Stew with Currant Couscous, Fetta & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Chermoula Spice Blend; 1 sachet Vegetable Stock Pot; 330 g Chicken Thigh; 1 packet Couscous; 1 packet Currants; 1 packet Fetta Cubes; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 sachet Paprika Spice Blend; 1 packet Passata; 1 packet Roast Veggie Mix; 1 drizzle olive oil; ¾ cup boiling water; ½ cup water (for the sauce); 1 tsp brown sugar; 20 g butter

with Currant Couscous, Fetta & Yoghurt

Recipe Development TeamUpdated on April 28, 2026

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Calories

766 kcal

Protein

47.3g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Soy
May contain traces of allergens
Gluten
Milk
Wheat

Team golden roast veggies with a currant-studded couscous, for a light meal with a hearty feel. With double spiced chicken (chermoula and paprika) you'll have the perfect stew to pair with your jeweled couscous. Delish!

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

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 sachet

Vegetable Stock Pot

330 g

Chicken Thigh

1 packet

Couscous

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

1 packet

Currants

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

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

1 sachet

Paprika Spice Blend

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

1 packet

Passata

1 packet

Roast Veggie Mix

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water

½ cup

water (for the sauce)

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3200 kJ

Calories766 kcal

Fat28.3 g

of which saturates12.3 g

Carbohydrate79 g

of which sugars28.5 g

Dietary Fibre9.9 g

Protein47.3 g

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Place roast veggie mix on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

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

• Meanwhile, boil the kettle.
• Place couscous, currants and stock concentrate in a medium heatproof bowl.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While couscous is cooking, cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until golden and cooked through (when no longer pink inside), 5-6 minutes.
• Reduce heat to medium-low, then add chermoula spice blend and paprika spice blend. Cook until fragrant, 1 minute. Add passata, the water, brown sugar and the butter. Simmer until sauce is slightly thickened, 4-5 minutes.
• Stir through roast veggies and baby spinach leaves, until wilted, 1 minute.
• Season to taste with salt and pepper.

• Divide currant couscous between bowls. Top with Moroccan chicken and veg stew.
• Dollop over Greek-style yoghurt and crumble over fetta cubes.
• Tear over mint to serve. Enjoy!