Chermoula Chicken & Pea Pod Couscous Bowl
with Greek Yoghurt- Wheat
- Gluten
- Milk
Take your taste buds on a trip with this vibrant bowl of goodness. Juicy, chermoula-spiced chicken brings bold, zesty vibes, perfectly paired with fluffy pea pod-speckled couscous. A dollop of creamy yoghurt adds a cool, tangy touch, while almonds bring the crunch. It’s fresh, flavourful, and oh-so-satisfying! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
¾ cup
water (for the couscous)
½ cup
water
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Trim pea pods. • Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder and the water (for the couscous) and bring to the boil. • Add couscous and baby leaves and stir to combine. Cover with a lid and remove from heat. Set aside for 5 minutes, until the water has absorbed.
• Meanwhile, heat a large frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute. • Add the water (for the chicken), butter and brown sugar. Simmer until slightly thickened, 1 minute. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.
• Fluff couscous up with a fork, then stir through a drizzle of white wine vinegar and olive oil. Season to taste. • Divide pea pod couscous between bowls. • Top with chermoula chicken and Greek-style yoghurt. Enjoy!
