Smokey Chicken & Roast Veggie Couscous
with Lemon Yoghurt
- 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
Smokey paprika, brown sugar and lemon combine to give chicken an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, and topped with lemony yoghurt, this has something for everyone.
Ingredients
1
red onion
1
carrot
1
beetroot
1
capsicum
2 clove
garlic
½
lemon
1 bag
baby spinach leaves
1 sachet
smoked paprika
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
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)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ tsp
salt
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Chop the carrot and beetroot into small chunks. Cut the capsicum into bite-sized chunks. Place the onion, carrot, beetroot and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot is cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then slice in half. Roughly chop the baby spinach leaves.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken breast, smoked paprika, brown sugar, the salt, a squeeze of lemon juice and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness).
TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour! The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and the chicken stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, baby spinach and lemon zest and mix to combine. Season.
In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season.
Slice the smokey chicken. Divide the roast veggie couscous between plates and top with the chicken and any resting juices. Drizzle with the lemon yoghurt and garnish with the flaked almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the smokey paprika chicken and lemon yoghurt dressing, with many praising the delicious mix of flavours.
- Ease of prep: Many found this quick and easy to make, though some noted the veggie prep took extra time.
- Suggestions: Some recommended adding extra herbs or spices to boost flavour, and cooking the chicken more gently to avoid burning.
- Leftovers: Several enjoyed this cold the next day, with some saying it made great leftovers for lunch.
- Portions: A few mentioned generous serving sizes, while others wanted more couscous or chicken.
