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
Chicken & Lemony Loaded Couscous
with golden sultanas & flaked almonds
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken & Lemony Loaded Couscous?
The preparation time for Chicken & Lemony Loaded Couscous with golden sultanas & flaked almonds is between 10 and 25 minutes.
What is the total time required to make Chicken & Lemony Loaded Couscous with golden sultanas & flaked almonds?
The total time required to make Chicken & Lemony Loaded Couscous with golden sultanas & flaked almonds is between 25 and 35 minutes.
How many servings does Chicken & Lemony Loaded Couscous provide?
4 servings
What are the main ingredients in Chicken & Lemony Loaded Couscous?
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
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?
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
How many calories does Chicken & Lemony Loaded Couscous have?
960 calories
How much fat content does Chicken & Lemony Loaded Couscous have?
grams
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