Seared Chicken & Spinach Couscous
with Lime Yoghurt, Tomato Salsa & Flaked Almonds
- Milk
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared chicken and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer! This recipe is under 650kcal per serving.
Ingredients
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 bag
baby spinach leaves
1
tomato
1 bag
parsley
1 packet
chicken breast
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
½
lime
1 bag
mint
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock powder 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. Stir though baby spinach, until wilted and combined.
• Meanwhile, finely chop tomato. Zest lime and slice into wedges. Pick and roughly chop mint leaves. • To a medium bowl, add tomato, a good squeeze of lime, mint leaves, a drizzle of olive oil and tear in parsley. Toss to combine. Season. • In a small bowl, combine lime zest and Greek-style yoghurt. Season with salt and pepper. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Divide spinach couscous between bowls. • Top with seared chicken and tomato salsa. • Serve with a dollop of lime yoghurt and sprinkle over flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The mint and lime combination was a highlight, bringing fresh, bright notes to the dish.
- Suggestions: Some found the chicken breast sliced too thin; adjusting the thickness when cutting may suit personal preference.
