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.
Garlic-marinated Chicken & Couscous
Garlic-marinated Chicken & Couscous
with pitted kalamata olives
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Chickpeas
- Couscous
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Low Fat Plain Yoghurt
- Onion
- Onions
- Pitted Kalamata Olives
- Spice Mix
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
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!
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!
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 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, 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. You may need to do this step in batches. 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!
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 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, 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. You may need to do this step in batches. 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!
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?
Chicken, Chickpeas, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Low Fat Plain Yoghurt, Onion, Onions, Pitted Kalamata Olives, Spice Mix, Sun-Dried Tomatoes
What is the nutritional information of Garlic-marinated Chicken & Couscous?
Calories: 675, Carbs: 81 grams, Fat: grams, Protein: 55.4 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. 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.
What should be prepared from my kitchen to make Garlic-marinated Chicken & Couscous?
Chicken, Chickpeas, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Low Fat Plain Yoghurt, Onion, Onions, Pitted Kalamata Olives, Spice Mix, Sun-Dried Tomatoes
How many calories does Garlic-marinated Chicken & Couscous have?
675 calories
How much fat content does Garlic-marinated Chicken & Couscous have?
grams
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