Herby Chicken Thighs and Chermoula Couscous
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Herby Chicken Thighs and Chermoula Couscous

Herby Chicken Thighs and Chermoula Couscous

with Roasted Carrots and Yoghurt Drizzle

This delicious Herby Chicken Thighs and Chermoula Couscous has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

High Protein
Calorie Smart
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

3 unit(s)


2 unit(s)

Garlic Clove

1 sachet(s)

Roasted Spice and Herb Blend

3 unit(s)

British Chicken Thighs

1 sachet(s)

Chermoula Spice Mix

10 grams

Chicken Stock Paste

120 grams


(Contains Cereals containing gluten May contain Soya)

25 grams

Sun-Dried Tomato Paste

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

200 milliliter(s)

Water for the Couscous

½ tbsp



Nutritional information

Energy (kJ)2706 kJ
Energy (kcal)647 kcal
Fat24.7 g
of which saturates6.9 g
Carbohydrate65.3 g
of which sugars17.2 g
Protein44.2 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Saucepan


Roast the Carrots

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Fry the Chicken

Sprinkle the roasted spice and herb blend over both sides of the chicken thighs and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.

Start the Couscous

While the chicken fries, heat a drizzle of oil in a large saucepan (with a tight-fitting lid) on medium heat.

Once hot, add the garlic and chermoula spice mix (add less if you'd prefer things milder). Fry for 30 secs, then add the couscous and stir until coated, 1 min. 

Add the chicken stock paste and water for the couscous (see pantry for amount). Stir to combine and bring to the boil.

Pop a lid on the pan and leave to the side, off the heat, for 8-10 mins, or until ready to serve.

Hello Honey

Once the chicken is cooked, remove the pan from the heat.

Drizzle over the honey (see pantry for amount) and add a knob of butter if you have any.

Turn the chicken so it is nicely glazed. Set aside to rest for a few mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Flavour the Couscous

Fluff up the couscous with a fork. Stir through the sun-dried tomato paste and roasted carrots.

Once rested, transfer the chicken to a board and slice widthways into 1cm slices (keep any remaining juices from the chicken pan).

Serve Up

Share the couscous and carrots between your bowls and top with the herby chicken.

Spoon any remaining juices from the pan over the chicken, then drizzle the yoghurt over everything.

Serve the rocket alongside, drizzled with a little olive oil.