Spiced Chicken and Zhoug Couscous
with Yoghurt
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
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Tomato Puree
15 grams
Honey
40 grams
Baby Spinach
45 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Put the couscous in a bowl. Pour in the boiling water for the couscous (see pantry), stir in half the chicken stock, then cover tightly with cling film.
- Leave to the side for 10 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper.
- IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, open the remaining sachets.
- Mix the roasted spice and herb, tomato puree, water (see pantry) and remaining chicken stock into the pan.
- Stir the honey, butter (see pantry) and spinach a handful at a time into the pan until wilted and piping hot, 1-2 mins.
- Fluff up the couscous with a fork and stir through the zhoug.
- Share your couscous between bowls.
- Top with your spiced chicken and finish with a dollop of yogurt.
- Enjoy!
