Quick Chermoula Chicken
with Zhoug Couscous, Courgette and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Chermoula Chicken in just 20 minutes for a delicious and speedy meal.
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
2
Garlic Clove
10
Chicken Stock Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Zhoug Style Paste
280
Diced Chicken Breast
2
Chermoula Spice Mix
1
Echalion Shallot
1
Courgette
(May contain Celery)
75
Low Fat Natural Yoghurt
(Contains Milk)
½
Lemon
Not included in your delivery
240
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Pour the water for the couscous (see ingredients for amount), chicken stock paste and garlic into a saucepan and bring to the boil.
c) When boiling, remove from the heat. Stir in the couscous and zhoug style paste.
d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.
b) Once hot, add the chicken and stir in the chermoula spice mix (add less if you don't like too much heat). Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Stir-fry until the chicken is browned and cooked through, 8-10 mins, stirring occasionally.
a) While the chicken cooks, halve, peel and thinly slice the shallot.
b) Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
c) Zest and halve the lemon (see ingredients for amount).
a) When the chicken is cooked, transfer it to a bowl and pop your (now empty) frying pan back on medium heat with a drizzle of oil if the pan is dry. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Once hot, add the courgette and shallot to the pan. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins.
c) Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.
a) Fluff up the couscous with a fork.
b) Add the couscous to the chicken and veg pan and stir through with the lemon zest until combined.
c) Taste and add salt and pepper if needed.
a) Spoon the chermoula chicken and couscous into bowls.
b) Top with a dollop of yoghurt.
c) Chop the remaining lemon into wedges and serve alongside.
Enjoy!
