Chermoula Chicken Couscous Bowl
with Mint Salad & Yoghurt
- Almond
- Wheat
- Gluten
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the water and chicken-style 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 and stir through baby spinach leaves.
• Meanwhile, cut chicken breast into 2cm chunks • In a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • 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. • Remove pan from heat, add the honey and toss to combine.
• Pick and cut mint leaves. • In a small bowl, combine mixed salad leaves, mint, a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Divide couscous between bowls. • Top with chermoula chicken and mint salad. • Dollop over Greek-style yoghurt and sprinkle over slivered almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chermoula chicken offers great flavours, though some found it spicier than expected; yoghurt helps balance the heat.
- Ease of prep: Customers praised this meal for being super easy to make and quick to prepare.
- Suggestions: Consider adding more chicken to increase portion size; ensure couscous is well-seasoned to avoid blandness.
- Portions: Some diners felt the meal could benefit from additional components, such as an extra salad for more volume.
