Moroccan Chicken & Wholemeal Couscous Salad

Name: Moroccan Chicken & Wholemeal Couscous Salad with Roast Veggies, Garlic Sauce & Parsley
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 1 beetroot; ½ tbs honey; 1 sachet ras el hanout; 1 sachet vegetable stock powder; 1 clove garlic; 1 packet chicken breast; 15 g butter; 1 bag parsley; 1 drizzle white wine vinegar; 1 packet Garlic Sauce; 1 packet wholemeal couscous; ¾ cup water (for the couscous)

with Roast Veggies, Garlic Sauce & Parsley

4.5(13)

Recipe Development TeamUpdated on July 13, 2026

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Calories

:

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Protein

:

46.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

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

Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with wholemeal couscous, this Moroccan chicken number will be one for the books! This recipe is under 650kcal per serving.

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

Ingredients

Serving amount

1

sweet potato

1

beetroot

1 sachet

ras el hanout

1 sachet

vegetable stock powder

1 clove

garlic

1 packet

chicken breast

1 bag

parsley

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame)

1 packet

wholemeal couscous

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

Not included in your delivery

olive oil

½ tbs

honey

15 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

¾ cup

water (for the couscous)

Nutritional Values

Energy (kJ)2576 kJ

Fat20.1 g

of which saturates6.6 g

Carbohydrate58.8 g

of which sugars22 g

Protein46.2 g

Sodium880 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

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

2

• Finely chop garlic. • Roughly chop parsley. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3

• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. • Fluff up with fork and set aside uncovered.

4

• In a large frying pan, heat a drizzle of olive oil, over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute, add the butter, garlic and honey, gently turn the chicken to coat.

5

• To the saucepan with the couscous, add roasted veggies, parsley (reserve some for the garnish!) and a drizzle of the white wine vinegar and olive oil. Gently stir to combine. Season to taste.

6

• Divide couscous salad with roast veggies between plates. • Top with seared chicken and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!