Quick Chermoula Chicken with Zhoug Cous Cous and Veggies

Jump to Recipe·Print Recipe

This recipe is taking you all around the world with its combination of African and Middle Eastern flavours to really make your taste buds sing!

Chermoula is a traditional African spice used in Algerian, Libyan, Moroccan and Tunisian cooking. Whilst zhoug is a spicy middle eastern sauce from Yemen.

This dish only take 20 minutes and could also be eaten cold or reheated the following day for a quick lunch or evening meal.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Chermoula Chicken with Zhoug Cous Cous and Veggies

  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 2 1x
Print Recipe

Description

Quick and tasty midweek dinner

Ingredients

Scale

1 chicken stock pot

15 ml Zhoug paste

15 ml Chermoula paste

1 medium courgette

120g plain dried cous cous

280g chicken breast (skinless and boneless)

1 shallot

75 g natural yogurt

240ml water for the cous cous

Frylight

Instructions

  1. Pour the water for the couscous and the chicken stock into a saucepan and bring to the boil. When boiling, remove from the heat, stirring in the couscous and zhoug paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve.
  2. Meanwhile, heat Frylight in a frying pan on high heat. Once hot, add the chicken and chermoula. Season with salt and pepper. Stir to combine. Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally.
  3. While the chicken cooks, halve peel and thinly slice the shallot. Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.
  4. When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium. Add the courgette and shallot. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins. Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.
  5. Fluff up the couscous with a fork. Add the chicken and veg to the couscous and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.
  6. Spoon the couscous and chicken into warmed bowls. Drizzle some yoghurt over the top.
  • Prep Time: 5
  • Cook Time: 20

Nutrition

  • Calories: 472