Double Cherry-Glazed Chicken & Veggie Pearl Couscous
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Double Cherry-Glazed Chicken & Veggie Pearl Couscous

Double Cherry-Glazed Chicken & Veggie Pearl Couscous

with Almonds & Lemon

We’re ready to pitch a dinner that will knock your socks off. Starting off, there’s a plum glaze, the real hero of the story that makes us fall madly in love with seared chicken. Let’s not forget the standout duo of pearl couscous and roast veggies, everyone knows them. It’s a five-star rating dinner that everybody will be hooked on. It's like Christmas came early!

Air Fryer Friendly
Over 30g protein

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

Total Time30 minutes
Cooking Time


Serving amount



1 packet

Diced Beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Pearl (Israeli) Couscous



2 packet

chicken breast

1 sachet

Herb & Mushroom Seasoning

1 packet

Cherry Sauce

1 packet

baby leaves

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)3089 kJ
Fat15.4 g
of which saturates3.4 g
Carbohydrate61.8 g
of which sugars20.4 g
Protein87.1 g
Sodium1226 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.


Air Fryer
Baking Paper
Baking Tray
Large Pan
Large Frying Pan



• Boil the kettle. Cut carrot into bite-sized chunks. • Set your air fryer to 200°C. Place carrot and diced beetroot into the air fryer basket and drizzle over olive oil. Sprinkle over garlic & herb seasoning and cook for 10 minutes. • Shake the basket, add flaked almonds, then cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 240ºC/220ºC fan-forced. Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray.


• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.


• Slice lemon into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add cherry sauce, turning chicken to coat.

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


• To the saucepan of couscous, add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.


• Slice cherry-glazed chicken steaks. • Divide veggie couscous between bowls. Top with cherry-glazed chicken. Spoon over any remaining glaze from the pan. • Serve with remaining lemon wedges. Enjoy!