Embark on a culinary journey to North Africa with this Chermoula Chicken with Zhoug Couscous and Veggies recipe. This dish combines the aromatic taste of Chermoula chicken with the comforting texture of couscous, promising a dining experience that’s both exotic and satisfying.
The star of this dish is the Chermoula chicken, cooked until it’s tender and bursting with flavour. The chicken is marinated in Chermoula, a North African spice blend, adding a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish is the Zhoug couscous. This couscous, cooked until it’s light and fluffy, is mixed with Zhoug, a spicy herb sauce, offering a comforting taste that pairs well with the aromatic chicken.
To balance out the richness of the dish, the recipe includes a serving of veggies. The veggies, sautéed until they’re vibrant and tender, add a refreshing contrast to the meal.
This Chermoula Chicken with Zhoug Couscous and Veggies recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a measuring jug, saucepan and a frying pan.
Chermoula Chicken with Zhoug Couscous and Veggies
Print RecipeIngredients
- 260g Diced Chicken Breast
- Chicken Stock Powder
- 1 Echalion Shallot
- Chermoula Spice Mix
- 50g Zhoug Style Paste
- 120g Couscous
- 1 Courgette
- 150g Low Fat Natural Yoghurt
Instructions
Step 1: Prepare the Couscous
Start by pouring the water for the couscous (see ingredients for the amount) and the chicken stock powder into a saucepan and bring it to a boil. Once boiling, remove the saucepan from the heat and stir in the couscous and zhoug paste. Cover the saucepan with a lid and set it aside for 8-10 minutes or until you’re ready to serve.
Step 2: Cook the Chicken
In the meantime, heat a drizzle of oil in a frying pan over high heat. When the oil is hot, add the chicken and chermoula to the pan. Season the mixture with salt and pepper and stir to combine. Fry the chicken until it is browned and cooked through, which should take about 9-11 minutes. Make sure to stir occasionally. The chicken is cooked when it is no longer pink in the middle.
Step 3: Prepare the Vegetables
While the chicken is cooking, halve, peel, and thinly slice the shallot. Trim the ends from the courgette, halve it lengthways, slice it into 1cm wide strips, then chop it into 1cm chunks.
Step 4: Cook the Vegetables
Once the chicken is cooked, remove it from the pan and set it aside in a bowl. Put your frying pan back on the heat and reduce the heat to medium. Add the courgette and shallot to the pan, season with a pinch of salt and pepper, and fry until the vegetables are softened, which should take about 3-4 minutes. Add the cooked chicken back into the pan, stir it together with the vegetables, and cook for an additional 2 minutes.
Step 5: Combine the Ingredients
Fluff up the couscous with a fork. Add the chicken and vegetables to the couscous and gently mix everything together until it’s well combined. Taste the mixture and add salt and pepper if needed.
Step 6: Finish and Serve
Spoon the couscous and chicken into bowls. Drizzle some yoghurt over the top of each serving. Enjoy your meal!
