Lemon & Herb Chicken With Couscous Recipe Recipe

Lemon & Herb Chicken With Couscous Recipe


  • 450g
    Chicken Tenderloins
  • 1 pkt
  • 1 1/2 cups (300g)
    Cous cous
  • 1/4 cup
    Parsley, Roughly Chopped
  • 1 pkt (160g)
    Baby Spinach, Shredded
  • 1 large (110g)
    Zucchini, Grated
  • 1 (100g)
    Carrot, Grated
  • 1 medium (200g)
    Red Capsicum, Diced
  • 1 can (400g)
    Chickpeas, Drained
  • 1
    Lemon, Juice And Zest
  • 1 tsp
    Ground Coriander
  • 1 tsp
    Ground Cumin
  • 1 tbsp
    Olive oil

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. In a medium bowl combine chicken and MAGGI Herb Potatoes Recipe Base, set aside for 5 minutes. In a large bowl pour 1½ cups (375mL) boiling water over couscous, cover with cling film and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

  2. Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined

  3. Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chicken with cous cous salad.