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Quick Chermoula Chicken
Quick Chermoula Chicken

Quick Chermoula Chicken

with Zhoug Couscous and Veggies

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A recipe to spice up your weeknights, the Chermoula-spiced chicken is teamed with fluffy couscous mixed with zhoug. Zhoug is a bright, spicy sauce made from coriander, chilli and pesto and it is great with the sweeter, more fragrant flavouring of chermoula.

Allergens:Cereals containing GlutenMilk

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

120 grams


(ContainsCereals containing Gluten)

1 sachet

Zhoug Style Paste

280 grams

Diced Chicken Breast

1 pot(s)

Chermoula Spice Mix

1 unit(s)

Echalion Shallot

1 unit(s)


75 grams

Greek Style Natural Yoghurt


Not included in your delivery

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2473 kJ
Energy (kcal)591 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate59 g
of which sugars15.0 g
Protein50 g
Salt1.87 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan and bring to the boil. When boiling, remove from the heat, stirring in the couscous and zhoug paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve.


Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and chermoula. Season with salt and pepper. Stir to combine. Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While the chicken cooks, halve peel and thinly slice the shallot. Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.


When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium. Add the courgette and shallot. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins. Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.


Fluff up the couscous with a fork. Add the chicken and veg to the couscous and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.


Spoon the couscous and chicken into bowls. Drizzle some yoghurt over the top. Enjoy!