Quick Chermoula-Spiced Chicken
with Carrot Couscous, Tomato Salad & Yoghurt
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Everyone will love the mild spices and colourful veg in this chicken dish. Complete with almond-adorned carrot couscous and tangy yoghurt, there's the perfect balance of flavours and textures with every bite. This recipe is under 650kcal per serving.
Ingredients
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
chicken breast
1
tomato
½
carrot
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
10 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add chicken, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.
• 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 (cook in batches if your pan is getting crowded). • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute.
• Add the water and chicken-style stock powder to the saucepan. Bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves and slivered almonds. Season to taste.
• Slice chermoula-spiced chicken. • Divide chicken and carrot couscous between plates. Top couscous with tomato salad. • Serve with remaining yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the chermoula spice on the chicken, finding it delicious and full of flavour. The carrot couscous was also praised for its taste.
- Ease of prep: Customers found this meal quick and easy to prepare, making it great for busy weeknights.
- Suggestions: Some recommended toasting the almonds and adding sultanas to the couscous for extra flavour and texture.
- Leftovers: Several noted the leftovers made an excellent lunch the next day, with the flavours developing nicely.
- Portions: A few felt the chicken portion was small, while others found the overall meal generous and filling.
