Chermoula Chicken and Zhoug Couscous
with Bell Pepper and Fresh Tomato Sauce
This Chermoula Chicken and Zhoug Couscous is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
240 grams
Diced British Chicken Breast
1 sachet(s)
Chermoula Spice Mix
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
45 grams
Zhoug Style Paste
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Cut the tomatoes into 2cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and fry for 2 mins, then add the chicken and chermoula spice mix (add less if you'd prefer things milder) to the pan. Season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, put the couscous in a bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in half the chicken stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
When the chicken is cooked, add the garlic, sun-dried tomato paste, tomato chunks, sugar and water for the sauce (see pantry for both amounts) and remaining chicken stock paste to the pan.
Stir together, then simmer until the tomato has softened, 4-5 mins.
Once softened, gently squish the tomato chunks in the sauce using a fork or spoon.
When the couscous is ready, fluff it with a fork and stir through the zhoug (add less if you'd prefer things milder).
Share the zhoug couscous between your bowls and spoon over the chermoula chicken.
Finish with a drizzle of yoghurt over the top.
Enjoy!
