Quick Spiced and Herby Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Spiced and Herby Chicken

Quick Spiced and Herby Chicken

with Zhoug Couscous, Courgette and Yoghurt

Fresh and herby, zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat.

Extra spicy
Calorie Smart
High Protein
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 Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams


(Contains Cereals containing gluten May contain Soya)

1 unit(s)


(May contain Celery)

1 unit(s)


1 unit(s)


240 grams

Diced British Chicken Breast

1 sachet(s)

Roasted Spice and Herb Blend

45 grams

Zhoug Style Paste

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp


1 tbsp



Nutritional information

Energy (kJ)2473 kJ
Energy (kcal)591 kcal
Fat15.1 g
of which saturates2.3 g
Carbohydrate68.9 g
of which sugars20.7 g
Protein44.8 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Medium Bowl
Large Frying Pan



a) Peel and grate the garlic (or use a garlic press).

b) Add the water for the couscous (see pantry for amount), chicken stock paste and half the garlic to a large saucepan and bring to the boil.

c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.


a) Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).

b) Zest and halve the lemon.

c) In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.


a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and courgette, sprinkle over the roasted herb and spice blend. Season with salt and pepper.

c) 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.



a) Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more. 

b) Remove the pan from the heat and drizzle over the honey (see pantry for amount). Toss to coat.


a) Fluff up the couscous with a fork.

b) Stir through the zhoug, pickled carrot and a pinch of lemon zest.


a) Spoon the couscous into your bowls

b) Top with the spiced chicken. Drizzle over the yoghurt.

c) Serve with the remaining lemon cut into wedges for squeezing over.