Chermoula Chicken & Carrot Couscous
with Yoghurt & Flaked Almonds
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 packet
chicken breast
½ sachet
chermoula spice blend
(May be present: Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1
tomato
½
carrot
1 packet
garlic paste
1 packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
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.)
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend (see ingredients), 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 browned and 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.
• To saucepan, add the water and chicken stock pot. 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. Season to taste.
• Slice chermoula chicken. • Divide chicken and carrot couscous between plates. • Top couscous with tomatoes. • Serve with remaining yoghurt and sprinkle over flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty chicken and flavour combinations, though some found the couscous bland and suggested adding more veggies for interest.
- Ease of prep: Several found it quick and easy to prepare, even on a camp stove, but some felt the cooking process timing was off.
- Suggestions: Consider adding extra vegetables to the couscous for more variety. Some found the garlic paste too strong; adjust to taste.
- Portions: The dish was popular with both adults and children, making it a good family meal option.
