Herby Chicken & Roast Veggie Israeli Couscous

Herby Chicken & Roast Veggie Israeli Couscous

with Garlic Yoghurt

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Just 30 minutes is all you need to make this succulent chicken coated in our famous garlic and herb spice blend. Teamed with fluffy pearls of Israeli couscous and bright, spiced veggies, this bowl of goodness will be your favourite go-to in no time.

This recipe is under 650kcal per serving.

*Keep an eye out...Due to recent sourcing challenges, we’ve replaced cauliflower with kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

STEP 1, 2nd sentence: change to "Peel the kumara, then cut into bite-sized chunks.*

Tags:Under 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion





1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1 sachet

garlic & herb seasoning

1 clove


1 bag


1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 packet

chicken thigh

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2440 kJ
Fat12.2 g
of which saturates4.1 g
Carbohydrate70.7 g
of which sugars22.2 g
Protein42.4 g
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Peel the kumara, then cut into bite-sized chunks. Cut the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks.


Place the kumara, onion, carrot and beetroot on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and sprinkle with the chermoula spice blend. Toss to coat, then add a splash of water to the tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium, then simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Cover to keep warm.


While the couscous is cooking, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the chicken thigh and toss to coat. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt. Season to taste and stir to combine. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

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


Roughly chop the parsley. Add the roasted veggies to the couscous and toss to combine.


Slice the chicken thigh. Divide the roast veggie Israeli couscous between bowls and top with the chicken. Garnish with the parsley. Spoon over the garlic yoghurt to serve.