Chermoula-Honey Chicken & Veggie Couscous
with Spinach & Greek-Style Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
In this easy veggie couscous number, fluffy couscous is topped off with a chermoula spiced and honey glazed chicken concoction for the ultimate carb-protein duo! And don’t forget the dollop of yoghurt - this creamy and cooling addition brings this colourful meal together.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
330 g
Chicken Breast
1
Tomato
1
Zucchini
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Cut tomato into wedges. Cut carrot into half-moons. Cut zucchini into chunks. • Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: If the veggies don't fit in a single layer, spread across two trays!
• While the veggies are roasting, in a medium saucepan, add the water and chicken-style stock powder. • Bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Let stand for 5 minutes or until all the water is absorbed. Fluff up the couscous with a fork and set aside.
• While the couscous is cooking, roughly chop the baby spinach leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine the ras el hanout, the salt and a pinch of pepper. Add the chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove the pan from the heat and add the honey. Turn the chicken to coat and transfer to plate. TIP: The chicken is cooked when it is no longer pink inside.
• To the couscous, add the roast veggies, baby spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Thickly slice the chicken.
• Divide the roast veggie couscous between bowls. Top with the Moroccan glazed chicken and any resting juices. Dollop with Greek-style yoghurt. Enjoy!
