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Chermoula Yoghurt Chicken & Couscous
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Chermoula Yoghurt Chicken & Couscous

Chermoula Yoghurt Chicken & Couscous

with Pomegranate Glaze, Roasted Broccoli & Garlic Dip

There’s ch-ch-change in the air and it smells sweet and spiced. Chicken and chermoula are coming together to create a magical moment that will enchante you with it’s final transformation when drizzled in a pomegranate molasses. The couscous is changing too, popping with bright tomato. It’s a change we are embracing!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes


Serving amount

1 bag

broccoli florets

1 packet

chicken thigh

1 sachet

chermoula spice blend

1 packet


(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )

1 sachet

Chicken-Style Stock Powder





1 packet

Garlic Dip

(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )

1 packet

pomegranate molasses

(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )

½ packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

20 g


(Contains Milk; )

¾ cup

boiling water


Nutrition Values

Energy (kJ)3271 kJ
Fat45.7 g
of which saturates12.2 g
Carbohydrate54.8 g
of which sugars14.6 g
Protein42.1 g
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve any thick broccoli florets. • Place chicken thigh on a lined oven tray, then spread with Greek-style yoghurt (see ingredients) and chermoula spice blend. Drizzle with olive oil, then turn chicken to coat. • Bake until golden and cooked through, 20-25 minutes. • In the last 10 minutes of cook time, place broccoli on a second lined oven tray and roast until tender, 10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• Meanwhile, combine couscous, chicken-style stock powder and the butter in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people), then stir to combine. Cover with a plate and set aside for 5 minutes, then fluff up with a fork.


• Roughly chop tomato. Cut lemon into wedges. • Add tomato to the couscous, along with a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper, tossing to coat.


• Divide couscous between bowls. Slice baked chermoula yoghurt chicken. • Top with chicken (plus any juices from the tray) and roasted broccoli. • Drizzle pomegranate molasses over the chicken. Serve with garlic dip and any remaining lemon wedges. Enjoy!