What are the main ingredients in Chicken & Lemony Loaded Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chicken & Lemony Loaded Couscous?

Calories: 960, Carbs: 71 grams, Fat: grams, Protein: 65.8 grams, Sugar: 22.3 grams, Salt: 1729 grams

How do I prepare Chicken & Lemony Loaded Couscous?

CHEEKY CHICK: Boil the kettle. Place a pan over a medium-high heat. Pat the chicken pieces dry with paper towel and coat in the rub. When the pan is hot, add the chicken pieces and fry for 5-7 minutes per side or until golden and cooked through, turning as they colour. Remove from the pan on completion and cover to keep warm. COUSCOUS TIME: Using a shallow bowl, submerge the couscous and the stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. PREP STEP: While the couscous is steaming, drain and halve the olives. Cut the tomatoes into quarters. Rinse and pick the mint. In a small bowl, combine the yoghurt with a squeeze of lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. A LOAD OF YUM: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Remove from the pan and add to the bowl with the couscous, along with the halved olives, the quartered tomatoes, ½ the picked mint, a squeeze of lemon juice, the sultanas, the flaked almonds, a drizzle of oil, and seasoning. BECOUSCOUS IT’S DELISH!: Pile up the loaded couscous. Top with the crispy spiced chicken and sprinkle over the remaining mint. Drizzle over the zingy yoghurt and side with a lemon wedge. Get munching, Chef!

What should be prepared from my kitchen to make Chicken & Lemony Loaded Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chicken & Lemony Loaded Couscous

Name: Chicken & Lemony Loaded Couscous
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Crispy chicken pieces are coated in a fragrant NOMU Moroccan Rub before being cooked to golden perfection. They sit atop fluffy couscous loaded with tomato, golden sultanas, olives, flaked almonds, mint and lemon juice. So easy, yet so delish!

Chicken & Lemony Loaded Couscous

with golden sultanas & flaked almonds

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Chicken Stock
Flaked Almonds
Free-range Chicken Pieces
Fresh Mint
Golden Sultanas
Lemon
Lemons
Low Fat Yoghurt Plain
NOMU Moroccan Rub
Pitted Green Olives
Red Onion
Red Onions
Wholewheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Chicken & Lemony Loaded Couscous

Serves 1

CHEEKY CHICK
Boil the kettle. Place a pan over a medium-high heat. Pat the chicken pieces dry with paper towel and coat in the rub. When the pan is hot, add the chicken pieces and fry for 5-7 minutes per side or until golden and cooked through, turning as they colour. Remove from the pan on completion and cover to keep warm.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous and the stock in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
PREP STEP
While the couscous is steaming, drain and halve the olives. Cut the tomatoes into quarters. Rinse and pick the mint. In a small bowl, combine the yoghurt with a squeeze of lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency.
A LOAD OF YUM
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Remove from the pan and add to the bowl with the couscous, along with the halved olives, the quartered tomatoes, ½ the picked mint, a squeeze of lemon juice, the sultanas, the flaked almonds, a drizzle of oil, and seasoning.
BECOUSCOUS IT’S DELISH!
Pile up the loaded couscous. Top with the crispy spiced chicken and sprinkle over the remaining mint. Drizzle over the zingy yoghurt and side with a lemon wedge. Get munching, Chef!

Free-range Chicken Pieces - 2
Nomu Moroccan Rub - 5ml
Wholewheat Couscous - 75ml
Chicken Stock - 10ml
Pitted Green Olives - 25g
Baby Tomatoes - 80g
Fresh Mint - 3g
Low Fat Yoghurt Plain - 30ml
Lemon - 1
Red Onion - 1
Golden Sultanas - 15g
Flaked Almonds - 15g

Download the Recipe

Serves 2

CHEEKY CHICK
Boil the kettle. Place a pan over a medium-high heat. Pat the chicken pieces dry with paper towel and coat in the rub. When the pan is hot, add the chicken pieces and fry for 5-7 minutes per side or until golden and cooked through, turning as they colour. Remove from the pan on completion and cover to keep warm.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous and the stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
PREP STEP
While the couscous is steaming, drain and halve the olives. Cut the tomatoes into quarters. Rinse and pick the mint. In a small bowl, combine the yoghurt with a squeeze of lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency.
A LOAD OF YUM
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Remove from the pan and add to the bowl with the couscous, along with the halved olives, the quartered tomatoes, ½ the picked mint, a squeeze of lemon juice, the sultanas, the flaked almonds, a drizzle of oil, and seasoning.
BECOUSCOUS IT’S DELISH!
Pile up the loaded couscous. Top with the crispy spiced chicken and sprinkle over the remaining mint. Drizzle over the zingy yoghurt and side with a lemon wedge. Get munching, Chef!

Free-range Chicken Pieces - 4
Nomu Moroccan Rub - 10ml
Wholewheat Couscous - 150ml
Chicken Stock - 20ml
Pitted Green Olives - 50g
Baby Tomatoes - 160g
Fresh Mint - 5g
Low Fat Yoghurt Plain - 60ml
Lemon - 1
Red Onion - 1
Golden Sultanas - 30g
Flaked Almonds - 30g

Download the Recipe

Serves 3

CHEEKY CHICK
Boil the kettle. Place a large pan over a medium-high heat. Pat the chicken pieces dry with paper towel and coat in the rub. When the pan is hot, add the chicken pieces and fry for 5-7 minutes per side or until golden and cooked through, turning as they colour. Remove from the pan on completion and cover to keep warm.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous and the stock in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
PREP STEP
While the couscous is steaming, drain and halve the olives. Cut the tomatoes into quarters. Rinse and pick the mint. In a small bowl, combine the yoghurt with a squeeze of lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency.
A LOAD OF YUM
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Remove from the pan and add to the bowl with the couscous, along with the halved olives, the quartered tomatoes, ½ the picked mint, a squeeze of lemon juice, the sultanas, the flaked almonds, a drizzle of oil, and seasoning.
BECOUSCOUS IT’S DELISH!
Pile up the loaded couscous. Top with the crispy spiced chicken and sprinkle over the remaining mint. Drizzle over the zingy yoghurt and side with a lemon wedge. Get munching, Chef!

Free-range Chicken Pieces - 6
Nomu Moroccan Rub - 15ml
Wholewheat Couscous - 225ml
Chicken Stock - 30ml
Pitted Green Olives - 75g
Baby Tomatoes - 240g
Fresh Mint - 8g
Low Fat Yoghurt Plain - 85ml
Lemons - 2
Red Onions - 2
Golden Sultanas - 45g
Flaked Almonds - 45g

Download the Recipe

Serves 4

CHEEKY CHICK
Boil the kettle. Place a large pan over a medium-high heat. Pat the chicken pieces dry with paper towel and coat in the rub. When the pan is hot, add the chicken pieces and fry for 5-7 minutes per side or until golden and cooked through, turning as they colour. Remove from the pan on completion and cover to keep warm.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous and the stock in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
PREP STEP
While the couscous is steaming, drain and halve the olives. Cut the tomatoes into quarters. Rinse and pick the mint. In a small bowl, combine the yoghurt with a squeeze of lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency.
A LOAD OF YUM
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Remove from the pan and add to the bowl with the couscous, along with the halved olives, the quartered tomatoes, ½ the picked mint, a squeeze of lemon juice, the sultanas, the flaked almonds, a drizzle of oil, and seasoning.
BECOUSCOUS IT’S DELISH!
Pile up the loaded couscous. Top with the crispy spiced chicken and sprinkle over the remaining mint. Drizzle over the zingy yoghurt and side with a lemon wedge. Get munching, Chef!