Roast Beetroot, Chicken & Chermoula Couscous Salad
with Harissa Yoghurt & Goat Cheese
- Gluten
- Wheat
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
We're in our light and bright era so only a salad will do! Tonight, roasted beetroot and chicken meets a chermoula-spiced carrot couscous for the duo of a lifetime. With the stellar additions of goat cheese and harissa yoghurt, this one will get the tick of approval just after one bite! This recipe is under 650kcal per serving.
Ingredients
2
beetroot
1
carrot
2 clove
garlic
½
lemon
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
harissa paste
(May be present: Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
spinach & rocket mix
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
marinated goat cheese
(Contains: Milk)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Slice beetroot into thin wedges. Place on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, grate carrot. Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and Chermoula spice blend and cook until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • 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). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.
• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.
• Slice chicken. • Divide couscous salad between bowls. Top with roasted beetroot & chicken. Drizzle over harissa yoghurt. Crumble over goat cheese. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the earthy beetroot and goat cheese, though some found the beetroot overpowering. The chermoula and harissa added delicious complexity.
- Ease of prep: Customers found this nutritious salad easy to prepare, with some using it as a simple side dish.
- Suggestions: Try adding chopped onion to the carrots and garlic. Consider using less beetroot if you prefer a milder flavour.
- Leftovers: The generous portions made for great next-day lunches, with the flavours melding nicely.
- Portions: Some felt there wasn't enough couscous compared to other ingredients. Consider increasing the amount for a more balanced meal.
