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Baked Chicken & Roast Veg Loaded Pearl Couscous

Baked Chicken & Roast Veg Loaded Pearl Couscous

with Zesty Yoghurt and Greek Style Cheese
Mimi Morley
Mimi MorleyUpdated on June 19, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
883 kcal
Protein
: 
55.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

Carrot

450 grams

Potatoes

250 grams

Cooked Beetroot

1 sachet(s)

Chermoula Spice Mix

150 grams

Pearl Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

½ unit(s)

Lemon

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3695 kJ
Energy (kcal)883 kcal
Fat16.6 g
of which saturates4 g
Carbohydrate132.8 g
of which sugars36.7 g
Dietary Fibre14.6 g
Protein55.8 g
Salt0.8 g
Trans Fat0.3 g
Potassium1295.4 mg
Calcium76.4 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Medium Saucepan
•Bowl
•Sieve
•Small Bowl

Cooking Steps

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, bring a medium saucepan of water to the boil with ½ tsp salt for the pearl couscous.

Do the Prep
2

Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into small pieces. Chop the potatoes into 1cm chunks (no need to peel).

Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Roast Time
3

Put the carrots, potatoes and beetroot onto a large baking tray.

Drizzle with oil and season with salt and pepper. Sprinkle over the chermoula and toss to coat.

When the oven is hot, roast on the middle shelf until tender, 25-30 mins. Turn halfway through cooking.

Simmer the Couscous
4

Add the pearl couscous to the boiling water, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.

Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

Meanwhile, put the cider vinegar in a large bowl with the honey and olive oil (see pantry for amount). Season with salt and pepper and mix.

Make the Yoghurt
5

Next, halve the lemon.

In a small bowl, add the yoghurt in a small bowl and squeeze in the lemon juice. Season with salt and pepper and mix.

Finish and Serve
6

Add the roasted veg and couscous to the bowl with the dressing. Crumble in half the Greek style salad cheese and mix.

Divide the peal couscous and veg between bowls.

Thinly slice the chicken and place on top.

Spoon over the lemon yoghurt and crumble over the remaining Greek style salad cheese.

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