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Chermoula Chicken and Zhoug Couscous

Chermoula Chicken and Zhoug Couscous

with Bell Pepper and Fresh Tomato Sauce
4.0(153)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Calories
: 
573 kcal
Protein
: 
44.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

(May contain traces of: 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 traces of: 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

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
Salt3.2 g
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.
•Garlic Press
•Kettle
•Large Frying Pan
•Medium Bowl
•Cling Film

Cooking Steps

PDF
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! 

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