Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy a Middle Eastern-inspired chicken and couscous dish, then a flavour-packed salad for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2110kJ Energy, 19.1g Fat, 8.5g Saturated Fat, 30.7g Carbohydrate, 20.3g Sugars, 49.1g Protein, 1240mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
chermoula spice blend
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy, Gluten)
baby spinach leaves
spinach & rocket mix
Preheat the oven to 240°C/220°C fan-forced. Slice the zucchini into 1cm rounds. Slice the red onion into 1cm wedges. Slice the carrot (unpeeled) into 1cm half-moons. Cut the sweet potato (unpeeled) into 2cm chunks. Place the zucchini, onion and carrot on an oven tray lined with baking paper. Place the sweet potato on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic. Zest the whole lemon, then slice into wedges. Roughly chop the parsley leaves. In a large bowl, combine the garlic, chermoula spice blend, the salt, Greek-style yoghurt (2 tbs for 2 people / 3 tbs for 4 people), a squeeze of lemon juice and a drizzle of olive oil. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the yoghurt mixture and toss to coat. Set aside.
In a medium saucepan, add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until golden, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the remaining yoghurt, lemon zest and a generous squeeze of lemon juice in a medium bowl. Season to taste and set aside. Add the roasted zucchini, carrot and onion, baby spinach leaves to the couscous and stir to combine. Season to taste. Divide the roast veggie couscous between bowls. Reserve two portions of chicken, lemon yoghurt and parsley for lunch. Top the couscous with the remaining chicken, lemon yoghurt and parsley. Garnish with the flaked almonds. Serve with the remaining lemon wedges.
When you're ready to pack lunch, roughly chop the tomato. Add a drizzle of olive oil to the remaining lemon yoghurt. Stir to combine, then divide between two reusable containers. Divide the roasted sweet potato, tomato, spinach & rocket mix and currants between the two containers. Top with the reserved chicken and parsley. Crumble over the fetta. Refrigerate. At lunch, season to taste. Toss well to combine.