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Spiced Roasted Cauliflower and Chicken on Zhoug Couscous

Spiced Roasted Cauliflower and Chicken on Zhoug Couscous

with Pepper, Greek Style Cheese and Flaked Almonds

Recipe Development Team
Recipe Development TeamPublished on September 17, 2025
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This chicken and veg-filled bowl is bursting with colour, flavour and warming spices. Zhoug (pronounced zoog) contains coriander, parsley and green jalapeno chillies, giving the couscous base of this recipe a spicy kick.

Tags:
Medium Spice
•High Protein
•Low Carb
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Almonds
•Nuts

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

300 grams

Cauliflower Florets

1 sachet(s)

Roasted Spice and Herb Blend

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

10 grams

Vegetable Stock Paste

45 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

Nutritional information

Energy (kJ)2851 kJ
Energy (kcal)681 kcal
Fat26 g
of which saturates7.9 g
Carbohydrate59.6 g
of which sugars14.6 g
Dietary Fibre8.8 g
Protein49.4 g
Salt2.3 g
Potassium609.7 mg
Calcium31.7 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Baking Tray
•Bowl
•Pan
•Cling Film

Cooking Instructions and Tips

1

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

b) Boil a full kettle.

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) Halve any large cauliflower florets.

2

a) Pop the pepper onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Add the cauliflower florets to the other side of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.

c) Spread the veg out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

3

a) Meanwhile, put the couscous in a medium bowl.

b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

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

e) Once hot, add the chicken to the pan and season with salt and pepper. Fry until 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.

4

a) Once the couscous is ready, fluff up the grains with a fork.

b) Stir through the zhoug (use less if you'd prefer things milder).

5

a) Once the veg has roasted, stir the pepper through the zhoug couscous.

6

a) Share your zhoug and pepper couscous between your bowls.

b) Top with the roasted cauliflower and chicken and drizzle over the yoghurt.

c) Finish with a scattering of toasted almonds and crumble over the Greek style salad cheese to finish.

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