What are the main ingredients in Spiced Chicken Mince & Couscous?

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

What is the nutritional information of Spiced Chicken Mince & Couscous?

Calories: 691, Carbs: 80 grams, Fat: grams, Protein: 42.8 grams, Sugar: 18.1 grams, Salt: 1120 grams

How do I prepare Spiced Chicken Mince & Couscous?

FLAVA FLAV COUSCOUS: Boil the kettle. Place the couscous in a bowl with the stock and 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. FRUITY, NUTTY & TOASTY: Roughly chop the nut & apricot mix. Place the chopped nuts & apricots in a pan over medium heat. Toast until the nuts are golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LOADED COUSCOUS: When the couscous is done, toss through the diced cucumber and the remaining chopped nuts & apricots. Set aside. YOGHURT DRIZZLE: In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. THAT’S ALL, CHEF!: Plate up the loaded couscous and top with the apricot mince mixture. Drizzle over the minted yoghurt and garnish with the remaining mint. Yum! FRUITY CHICKEN MINCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through ½ the toasted nuts & apricots. Season and set aside.

What should be prepared from my kitchen to make Spiced Chicken Mince & Couscous?

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

Spiced Chicken Mince & Couscous

Putting classic flavours together in a fresh way is what we do! A bed of couscous is loaded with cucumber, toasted cashew nuts & dried apricots. Topped with a flavourful chicken mince mixture, and drizzled with minty yoghurt.

Spiced Chicken Mince & Couscous

with dried apricots, cashew nuts & minted yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Couscous
Cucumber
Free-Range Chicken Mince
Fresh Mint
Low Fat Plain Yoghurt
NOMU Moroccan Rub
Nut & Apricot Mix
Onion
Onions
Vegetable Stock

From your kitchen:

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

Photo of Spiced Chicken Mince & Couscous

Serves 1

FLAVA FLAV COUSCOUS
Boil the kettle. Place the couscous in a bowl with the stock and 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FRUITY, NUTTY & TOASTY
Roughly chop the nut & apricot mix. Place the chopped nuts & apricots in a pan over medium heat. Toast until the nuts are golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRUITY CHICKEN MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, mix through ½ the toasted nuts & apricots. Season and set aside.
LOADED COUSCOUS
When the couscous is done, toss through the diced cucumber and the remaining chopped nuts & apricots. Set aside.
YOGHURT DRIZZLE
In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
THAT’S ALL, CHEF!
Plate up the loaded couscous and top with the apricot mince mixture. Drizzle over the minted yoghurt and garnish with the remaining mint. Yum!

Couscous - 75ml
Vegetable Stock - 5ml
Nut & Apricot Mix - 20g
Onion - 1
Free-range Chicken Mince - 150g
NOMU Moroccan Rub - 10ml
Cucumber - 50g
Low Fat Plain Yoghurt - 40ml
Fresh Mint - 3g

Download the Recipe

Serves 2

FLAVA FLAV COUSCOUS
Boil the kettle. Place the couscous in a bowl with the stock and 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FRUITY, NUTTY & TOASTY
Roughly chop the nut & apricot mix. Place the chopped nuts & apricots in a pan over medium heat. Toast until the nuts are golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRUITY CHICKEN MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through ½ the toasted nuts & apricots. Season and set aside.
LOADED COUSCOUS
When the couscous is done, toss through the diced cucumber and the remaining chopped nuts & apricots. Set aside.
YOGHURT DRIZZLE
In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
THAT’S ALL, CHEF!
Plate up the loaded couscous and top with the apricot mince mixture. Drizzle over the minted yoghurt and garnish with the remaining mint. Yum!

Couscous - 150ml
Vegetable Stock - 10ml
Nut & Apricot Mix - 40g
Onion - 1
Free-range Chicken Mince - 300g
NOMU Moroccan Rub - 20ml
Cucumber - 100g
Low Fat Plain Yoghurt - 80ml
Fresh Mint - 5g

Download the Recipe

Serves 3

FLAVA FLAV COUSCOUS
Boil the kettle. Place the couscous in a bowl with the stock and 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FRUITY, NUTTY & TOASTY
Roughly chop the nut & apricot mix. Place the chopped nuts & apricots in a pan over medium heat. Toast until the nuts are golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRUITY CHICKEN MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through ½ the toasted nuts & apricots. Season and set aside.
LOADED COUSCOUS
When the couscous is done, toss through the diced cucumber and the remaining chopped nuts & apricots. Set aside.
YOGHURT DRIZZLE
In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
THAT’S ALL, CHEF!
Plate up the loaded couscous and top with the apricot mince mixture. Drizzle over the minted yoghurt and garnish with the remaining mint. Yum!

Couscous - 225ml
Vegetable Stock - 15ml
Nut & Apricot Mix - 60g
Onions - 2
Free-range Chicken Mince - 450g
NOMU Moroccan Rub - 30ml
Cucumber - 150g
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 8g

Download the Recipe

Serves 4

FLAVA FLAV COUSCOUS
Boil the kettle. Place the couscous in a bowl with the stock and 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FRUITY, NUTTY & TOASTY
Roughly chop the nut & apricot mix. Place the chopped nuts & apricots in a pan over medium heat. Toast until the nuts are golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRUITY CHICKEN MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, mix through ½ the toasted nuts & apricots. Season and set aside.
LOADED COUSCOUS
When the couscous is done, toss through the diced cucumber and the remaining chopped nuts & apricots. Set aside.
YOGHURT DRIZZLE
In a small bowl, combine the yoghurt with ½ the chopped mint and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
THAT’S ALL, CHEF!
Plate up the loaded couscous and top with the apricot mince mixture. Drizzle over the minted yoghurt and garnish with the remaining mint. Yum!