Chermoula Grilled Chicken
with Chickpeas and Couscous
A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat and is the superstar seasoning in tonight’s speedy dish. Served alongside a fluffy couscous and chickpea salad, zesty cherry tomatoes and a dollop of minted yoghurt, this dish proves that you don’t need bags of time to create a showstopping dish!
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.
Ingredients
1
Ground Coriander
1
Chicken Stock Powder
200
Greek Style Natural Yoghurt
1
Chermoula Spice Mix
200
Cherry Plum Tomatoes
150
Couscous
1
Chickpeas
280
Chicken Mini Fillets
1
Lemon
2
Mint
Not included in your delivery
300
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Zest the lemon then cut in half. b) Drain and rinse the chickpeas.
a) Pop half the chicken stock pot in a large bowl with a drizzle of oil, the chermoula spice and half the lemon juice. b) Mix well with a fork to break up the stock pot. Add the chicken mini fillets. Toss well to coat. c) Spread your chicken out on your prepped baking tray.
a) Grill the chicken until it is a little charred on the edges and cooked through, 14-16 mins. Turn the chicken halfways. TIP: The chicken is cooked through when no longer pink in the middle.
a) Pour the boiling water (see ingredients for amount) into a large saucepan on medium high heat. Stir in the remaining chicken stock pot until dissolved. b) Add the lemon zest, ground coriander, couscous and chickpeas. Stir together. c) Bring to the boil, cover with a lid, remove from the heat and leave to the side for 10 mins.
a) Meanwhile, finely chop the mint leaves (discard the stalks). b) Halve the cherry tomatoes. c) Pop the cherry plum tomatoes into a bowl and add a drizzle oil, a third of the mint, a pinch of salt and pepper. Mix together. d) Spoon the Greek yoghurt into a bowl and stir in half the remaining chopped mint.
a) Fluff the couscous up with a fork and stir in the remaining mint. Season to taste. Serve in bowls then arrange the tomatoes and chicken on top. b) Finish with a dollop of minty yoghurt and a scattering of chopped mint. c) Serve with lemon wedges and enjoy.
