Moroccan Chicken Tenders with Veggie Couscous & Fetta
Pre-Prepped | Three Steps | Ready in 15
- Sulphites
- Gluten
- Wheat
- Milk
- Soy
- Crustaceans
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
- Almond
- Traces of Cashew
- Pecan
- Pine Nut
- Walnut
- May contain traces of allergens
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, tuck into Moroccan chicken tenderloins on a bed of couscous with roasted veggies, plus fetta and yoghurt. Heads-up, you'll need a microwave for this recipe.
Ingredients
1 packet
chicken tenderloins
1 sachet
chermoula spice mix
(Contains: Sulphites)
1 punnet
cherry tomatoes
1 packet
Couscous with Roasted Vegetables
(Contains: Gluten, Wheat May be present: Soy, Crustaceans, Eggs, Fish, Milk, Sesame, Sulphites, Almond, Cashew, Pecan, Pine Nut, Walnut)
1 bag
baby spinach leaves
1 unit
lemon
1 packet
Greek-style yoghurt
(Contains: Milk)
1 block
fetta cheese
(Contains: Milk)
1 bunch
dill
Not included in your delivery
olive oil
Utensils
Cooking Steps
Combine chicken and chermoula in a bowl. Drizzle with olive oil, season and toss. Heat olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-4 mins each side. Transfer to a plate and set aside, Halve cherry tomatoes and lemon.
Return frying pan to a medium-high heat with olive oil. Cook couscous, tossing, until heated, 1 min. Remove pan from the heat and stir through spinach, tomatoes and a good squeeze of lemon juice. Season generously.
Roughly chop the dill. Plate up couscous and top with chicken. Top with yoghurt, fetta and dill to serve.
