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Chermoula Chicken

Chermoula Chicken

with winter couscous and zahtar dressing
4.0(574)
Recipe Development Team
Recipe Development TeamUpdated on December 26, 2025
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Calories
: 
334 kcal
Protein
: 
34.2g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Couscous

2 unit(s)

British Chicken Breasts

½ sachet(s)

Chicken Stock Powder

1 pot(s)

Chermoula Spice Mix

100 grams

Chopped Kale

15 grams

Flaked Almonds

(Contains: Nuts)

1 unit(s)

Lemon

40 grams

Prunes

1 unit(s)

Carrot

1 pot(s)

Za'atar

1 sachet(s)

Mayonnaise

1 bunch(es)

Coriander

Not included in your delivery

2 tbsp

Olive Oil

300 milliliter(s)

Water for the Couscous

Energy (kJ)1397 kJ
Energy (kcal)334 kcal
Fat14.6 g
of which saturates2.9 g
Carbohydrate6.9 g
of which sugars5.6 g
Dietary Fibre4.7 g
Protein34.2 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a. Preheat the grill to high. Boil your kettle for water to use for the couscous. 

b. Pop the chicken and chermoula spice in a medium bowl along with a pinch of salt and pepper.
c. Add a drizzle of oil and mix well to coat the chicken evenly then tip the contents onto a baking tray.
IMPORTANT: Remember to wash your hands after handling raw meat!

2

a. Pop the tray under the grill.

b. Grill the chicken until cooked through and golden, 15-18 mins, turning halfway.
c. IMPORTANT: The chicken is done when no longer pink in the middle! 

3

a.  Once your kettle has boiled, pop the water for the couscous (see ingredients for amount) into a large sauce pan and bring back to the boil. 

b. Stir in the stock powder.
c. Stir in the kale. Bubble for 30 secs. 
d. Stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve. 

4

a. Meanwhile, trim the carrot(s) (no need to peel). Use a vegetable peeler to peel long ribbons from the length of the carrot. 

b. Roughly chop the prunes. 
c. Roughly chop the coriander (stalks and all). 
d. Cut the lemon into quarters. 

5

a. Pop the mayonnaise, olive oil for the dressing (see ingredients for amount) and zahtar into a small bowl. 

b. Add the juice from a quarter of the lemon and season with a good pinch of salt and pepper. Mix well. 

6

a. Once ready, add the carrot ribbons, prunes, almonds and half the coriander to the couscous. Mix well. Season to taste with salt, pepper and lemon juice. 

b. Serve the couscous on plates with the grilled chicken on top. Generously spoon over the zahtar dressing, the remaining coriander and dig in!

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