Chermoula Chicken and Veg Tabbouleh
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Chermoula Chicken and Veg Tabbouleh

with Greek Style Yoghurt, Lemon and Red Pepper Chilli Jelly

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

240 grams

Diced Chicken Breast

120 grams


(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

1 unit(s)

Baby Cucumber

1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


37 grams

Red Pepper Chilli Jelly

1 sachet(s)

Chermoula Spice Mix

2 unit(s)

Garlic Clove

Not included in your delivery

1 tsp

Sugar for the Onions

10 grams


200 milliliter(s)

Water for the Couscous


Nutritional information

Energy (kJ)2493 kJ
Energy (kcal)596 kcal
Fat13.5 g
of which saturates6.5 g
Carbohydrate74.2 g
of which sugars24.7 g
Protein45.4 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

Halve, peel and thinly slice the onion.

Heat a the butter (see pantry for amount) in a large saucepan on medium heat. Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel until soft, 10-12 mins.

Meanwhile, zest and halve the lemon.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Trim the baby gem, halve lengthways, then thinly slice.


When the onions are caramelised, pour the water for the couscous (see pantry for amount) and the stock paste into the same saucepan and bring to the boil. 

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.


In a small bowl, combine the lemon zest, roasted garlic and yoghurt. Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Stir the chermoula spice mix into the chicken for the last min of fry time and fry until fragrant, 1 min.

Add the red pepper chilli jelly and glaze the chicken.

Once the couscous is cooked, fluff the grains with a fork, then stir through the chicken, cucumber, baby gem and a good squeeze of lemon juice. Season with salt and pepper.



Share the chicken tabbouleh between your serving bowls. Drizzle over the roasted garlic and lemon yoghurt.