eCook Meal
Garlic-marinated Chicken & Couscous
with pitted kalamata olives
Couscous, chickpeas, and chicken. These three culinary Cs will ensure you get compliments all around tonight, Chef! This combo brings crispy texture with the chickpeas, savoury satisfaction with the loaded bed of couscous, featuring sun-dried tomato, and mouthwatering flavour with the yoghurt & spice mix-marinated chicken. Served with briny pops of olives.
Serving guide
Choose your portion size.
MARINATED Chicken
Pat the Chicken dry with paper towel. Cut into bite-sized pieces, add to a bowl with the yoghurt, spice mix, and seasoning. Mix until combined and set aside in the fridge to marinate, 10-15 minutes.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas & ONION
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, toast the Chickpeas and onion until the onion is golden and chickpeas are crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Chicken
Return the pan to medium heat, wiped down, with a drizzle of oil. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat.
DINNER IS READY
Combine the Couscous with the Chickpeas and onion, sun-dried tomatoes, and a generous drizzle of olive oil. Dish up the loaded couscous, top with the chicken, and scatter over the olives. Enjoy, Chef!
MARINATE Chicken
Pat the Chicken dry with paper towel. Cut into bite-sized pieces, add to a bowl with the yoghurt, smoky spice mix, and seasoning. Mix until combined and set aside in the fridge to marinate, 10-15 minutes.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas & ONION
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, toast the Chickpeas and onion until the onion is golden and chickpeas are crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Chicken
Return the pan to medium heat, wiped down, with a drizzle of oil. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat.
DINNER IS READY
Combine the Couscous with the Chickpeas and onion, sun-dried tomatoes, and a generous drizzle of olive oil. Dish up the loaded couscous, top with the chicken, and scatter over the olives. Enjoy, Chef!
MARINATE Chicken
Pat the Chicken dry with paper towel. Cut into bite-sized pieces, add to a bowl with the yoghurt, smoky spice mix, and seasoning. Mix until combined and set aside in the fridge to marinate, 10-15 minutes.
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas & ONION
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, toast the Chickpeas and onion until the onion is golden and chickpeas are crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Chicken
Return the pan to medium heat, wiped down, with a drizzle of oil. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the heat.
DINNER IS READY
Combine the Couscous with Chickpeas and onion, sun-dried tomatoes, and a generous drizzle of olive oil. Dish up the loaded couscous, top with the chicken, and scatter over the olives. Enjoy, Chef!
MARINATE Chicken
Pat the Chicken dry with paper towel. Cut into bite-sized pieces, add to a bowl with the yoghurt, smoky spice mix, and seasoning. Mix until combined and set aside in the fridge to marinate, 10-15 minutes.
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas & ONION
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, toast the Chickpeas and onion until the onion is golden and chickpeas are crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Chicken
Return the pan to medium heat, wiped down, with a drizzle of oil. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the heat.
DINNER IS READY
Combine the Couscous with Chickpeas and onion, sun-dried tomatoes, and a generous drizzle of olive oil. Dish up the loaded couscous, top with the chicken, and scatter over the olives. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R118.54
for 4 servings · R29.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Black Cherry Drinking Yoghurt 300 ml 300 ml at R21.99 · 42% of packR9.16
-
Sun-dried Tomatoes needs 80 gRoma Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
-
Free-range Chicken Breasts needs 4Sliced Spicy Butter Basted Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Smoky Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garlic-marinated Chicken & Couscous?
The preparation time for Garlic-marinated Chicken & Couscous with pitted kalamata olives is between 25 and 45 minutes.
What is the total time required to make Garlic-marinated Chicken & Couscous with pitted kalamata olives?
The total time required to make Garlic-marinated Chicken & Couscous with pitted kalamata olives is between 30 and 50 minutes.
How many servings does Garlic-marinated Chicken & Couscous provide?
4 servings
What are the main ingredients in Garlic-marinated Chicken & Couscous?
Chickpeas, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Low Fat Plain Yoghurt, Onion, Onions, Pitted Kalamata Olives, Smoky Spice Mix, Sun-dried Tomatoes
What is the nutritional information of Garlic-marinated Chicken & Couscous?
Calories: 654, Carbs: 81 grams, Fat: grams, Protein: 54.8 grams, Sugar: 17.2 grams, Salt: 879 grams
How do I prepare Garlic-marinated Chicken & Couscous?
DINNER IS READY: Combine the couscous with the chickpeas and onion, sun-dried tomatoes, and a generous drizzle of olive oil. Dish up the loaded couscous, top with the chicken, and scatter over the olives. Enjoy, Chef! CHICKEN: Return the pan to medium heat, wiped down, with a drizzle of oil. When hot, fry the chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat. CHICKPEAS & ONION: Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, toast the chickpeas and onion until the onion is golden and chickpeas are crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. MARINATE CHICKEN: Pat the chicken dry with paper towel. Cut into bite-sized pieces, add to a bowl with the yoghurt, smoky spice mix, and seasoning. Mix until combined and set aside in the fridge to marinate, 10-15 minutes.
What should be prepared from my kitchen to make Garlic-marinated Chicken & Couscous?
Chickpeas, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Low Fat Plain Yoghurt, Onion, Onions, Pitted Kalamata Olives, Smoky Spice Mix, Sun-dried Tomatoes
How many calories does Garlic-marinated Chicken & Couscous have?
654 calories
How much fat content does Garlic-marinated Chicken & Couscous have?
grams