Honey-Glazed Chicken & Roast Veggie Couscous
with Mint Yoghurt
- Gluten(Wheat)
- Milk
We’ve uncovered a real pearl for tonight’s dinner treat, a chicken coated in sweet honey on a cloud of couscous. This bowl will be a real stunner with a dollop of mint yoghurt to freshen up. What a find! This recipe is under 650kcal per serving.
Ingredients
1
carrot
1
Brown Onion
1 bag
mint
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1
white turnip
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and turnip into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic.
• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.
• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • When the chicken has 2 minutes left, spoon over the honey until well coated. Remove from heat. TIP: Chicken is cooked through when it is no longer pink inside.
• Add the roast veggies and a drizzle of white wine vinegar to couscous and toss to combine. Season. • Divide spiced couscous and roasted veggies between bowls. Top with honey-glazed chicken. • Dollop with mint yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious and packed with flavour, though some found it a bit plain; consider adding feta for extra taste.
- Ease of prep: First-time couscous eaters enjoyed it, suggesting it's approachable for families and novice cooks.
- Suggestions: Roast pumpkin longer, potentially with the beetroot from the start. Consider adding extra vegetables for more variety.
- Portions: Couscous portion was small for some; consider increasing the amount or adding more vegetables to bulk it up.
