Full of flavour and simple to make, you'll be able to get this North African-inspired couscous dish on the table in just 10 minutes! You'll add ras el hanout spice mix and harissa to the chicken, before stirring through chickpeas, courgette & fluffy couscous. Finish it all off with a dollop of natural yoghurt.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.7 g||13.9 g|
|Protein||10.6 g||54.4 g|
|Salt||0.67 g||3.45 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Boil half a [full] kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat
Once hot, add the diced chicken breast with the roasted garlic paste, ras el hanout and harissa paste (can't handle the heat? Go easy!) and cook for 2-3 min or until golden
Meanwhile, dissolve the Knorr chicken stock cube[s] in a heatproof bowl in 200ml [400ml] boiled water
Add the couscous, stir, cover and set aside until later
Drain the chickpeas
Slice the courgette[s] finely
Add the drained chickpeas and sliced courgettes to the chicken with a splash of boiled water
Cook, covered, for a further 4-5 min or until the chicken is cooked through
Note: Please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
While your chicken is cooking, squeeze the juice of 1/2  lemon into the chicken pan
Cut the remaining lemon into wedges
Once the chicken is cooked through, add the cooked couscous to the pan and give everything a good mix up – this is your ras el hanout chicken & couscous
Chop the coriander roughly, including the stalks
Serve the ras el hanout chicken & couscous on the table, ready to share
Garnish with the lemon wedges, chopped coriander and pumpkin seeds
Dollop over the natural yoghurt and let everyone dig in