Chermoula Chicken and Zhoug Couscous
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Chermoula Chicken and Zhoug Couscous

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.

Tags:
Spicy
•Calorie Smart
•High Protein
Allergens:
Cereals containing gluten
•Milk

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
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2398 kJ
Energy (kcal)573 kcal
Fat16.4 g
of which saturates2.4 g
Carbohydrate58.6 g
of which sugars13 g
Protein44.4 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Frying Pan
•Medium Bowl
•Cling Film

Instructions

Get Prepped
1

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.

Cook the Chicken
2

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. 

Get the Couscous On
3

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.

Bring on the Sauce
4

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.

Add the Zhoug
5

When the couscous is ready, fluff it with a fork and stir through the zhoug (add less if you'd prefer things milder).

Serve Up
6

Share the zhoug couscous between your bowls and spoon over the chermoula chicken.

Finish with a drizzle of yoghurt over the top.

Enjoy!