Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Combine our popular chermoula spice mix with yoghurt for a tasty marinade that keeps chicken strips tasty and tender over a bed of fragrant couscous and veggies. At lunch, transform it into a colourful roast kumara salad with creamy feta for a guaranteed flavour sensation.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2250kJ Energy, 25.1g Fat, 8.9g Saturated Fat, 29.7g Carbohydrate, 19.3g Sugars, 45.2g Protein, 980mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
chermoula spice blend
chicken breast strips
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
baby spinach leaves
spinach & rocket mix
currants(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Slice the red onion into 1cm wedges. Slice the carrot (unpeeled) into 1cm half-moons. Cut the kumara (unpeeled) into 2cm chunks. Place the peeled & chopped pumpkin, onion and carrot on an oven tray lined with baking paper. Place the kumara on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with a pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: The kumara will be used in step 6 for lunch!
While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the whole lemon, then slice into wedges. Roughly chop the parsley leaves. In a large bowl, combine the garlic, chermoula spice blend, the salt and yoghurt (2 tbs for 2 people / 3 tbs for 4 people). Add the chicken breast strips and toss to coat. Set aside.
In a medium saucepan, add the water and vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing occasionally, until golden and cooked through, 3-4 minutes. Thickly slice the chicken and reserve two portions for lunch.
TIP: If your pan is getting crowded, cook in batches for the best results!
While the chicken is cooking, combine the remaining yoghurt, lemon zest, a generous squeeze of lemon juice and a pinch of salt and pepper in a small bowl. Set aside. Add the roasted pumpkin, carrot, onion and the baby spinach leaves to the couscous and stir to combine. Season to taste. Divide the roast veggie couscous between bowls. Top with the remaining chicken strips and a dollop of the lemon yoghurt (reserve 2 portions for lunch!). Garnish with the parsley and toasted almonds. Serve with the remaining lemon wedges.
When you're ready to pack lunch, roughly chop the tomato. Add a drizzle of olive oil to the remaining lemon yoghurt, stir to combine, then divide between two reusable containers. Divide the roasted kumara, tomato, spinach & rocket mix and currants between the two containers. Top with the reserved chicken. Crumble over the feta. Refrigerate. At lunch, season to taste and toss well to combine.