Chermoula Chicken & Jewelled Couscous
with Currants & Yoghurt
- Almond
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. In a medium heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• While the couscous is cooking, finely chop cucumber and tomato. Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add tomato, Moroccan curry paste and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.
• Add baby spinach to the couscous, along with cucumber and currants, and toss to combine. • Divide spinach jewelled couscous between bowls. Top with Moroccan chicken. • Serve with Greek-style yoghurt and garnish with toasted almonds. Enjoy!
