One-Pan Tandoori Chicken & Veggie Couscous
with Cucumber Raita & Flaked Almonds
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This tandoori paste is the talk of the town so when we coat juicy chicken in it and place it on a bed of veggie couscous, you'll be coming back for seconds (and thirds!). This recipe is under 650kcal per serving.
Ingredients
1
carrot
1
cucumber
1 packet
chicken breast
1 packet
tandoori paste
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid or foil, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori chicken & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tandoori paste delivers bold, well-rounded flavour, and the cucumber raita balances the heat nicely. Some found the dish mild, while others found it quite spicy — adjust the amount of tandoori paste to suit your taste.
- Ease of prep: This is a genuinely quick, one-pan meal with minimal chopping that most found straightforward to pull together.
- Suggestions: Several reviewers felt the couscous could use extra seasoning — stirring in additional spices helped boost the flavour. Some suggested swapping chicken breast for thighs, or adding extra vegetables like sweet potato or pumpkin for more substance. If the raita turns too runny after adding vinegar, reduce the amount to keep it thick. Note that tomatoes are not listed as an ingredient in this recipe, so no instruction for them should be expected.
- Leftovers: This dish reheats beautifully — several reviewers noted the chicken stayed moist and the flavours were even better the next day. One reviewer got three serves from a single portion, making it a great option for lunch the following day.
- Portions: Most found the portions generous, with several getting an extra serve or two beyond the stated serving size.
