Moroccan Chicken and Roast Veg Couscous
with parsley yoghurt sauce4.0(208)
Calories
:
752 kcalProtein
:
46.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Nuts
- Almonds
- Egg
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 sachet(s)
Ras-el-Hanout
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Vegetable Stock
60 grams
Baby Spinach
5 grams
Parsley
110 grams
Yoghurt
(Contains: Milk)
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Honey
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3147 kJ
Energy (kcal)752 kcal
Fat27.4 g
of which saturates3.9 g
Carbohydrate80.2 g
of which sugars21.4 g
Dietary Fiber1.6 g
Protein46.7 g
Salt2.5 g
Potassium544.7 mg
Calcium150.7 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
- Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Season with ras-el-hanout, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Cook for 8-10 mins.
- Once cooked, remove the pan from the heat and stir through the honey.
5
- Meanwhile, roughly chop the parsley (stalks and all).
- In a bowl, mix the aioli, yoghurt and parsley. Season to taste with salt and pepper.
- Stir the roast veg and spinach through the couscous. Season to taste with salt and pepper.
6
- Divide the roast veg couscous between bowls.
- Top with ras-el-hanout spiced chicken.
- Drizzle over the parsley sauce.
- Finish with a scattering of toasted almonds.
