All the family will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!
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/ Serving 4 people
/ Serving 4 people
chermoula spice blend
baby spinach leaves
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vinegar (balsamic or white wine)
Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine the chermoula spice blend, the salt, the chicken breast and 1/3 of the yoghurt. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the parsley leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2-3 minutes each side.
TIP: Don’t worry if the yoghurt chars in the pan, this adds to the flavour!
Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set the chicken aside to rest.
TIP: Chicken is cooked through when it's no longer pink in the centre.
While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and the vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a medium bowl, combine the cherry tomatoes, parsley, a drizzle of olive oil and the vinegar. Season with salt and pepper and toss to coat. Fluff up the couscous with a fork and stir through the baby spinach. Season to taste with salt and pepper.
Thickly slice the chicken. Divide the carrot couscous between plates and top with the chermoula chicken and cherry tomato salad. Spoon over the remaining yoghurt.