Lemon & Herb Chicken With Couscous Recipe

Lemon & Herb Chicken With Couscous


  • 450g
    chicken tenderloins
  • 1 pkt
  • 1 tbsp
    olive oil
  • 1 1/2 cups (300g)
  • 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 x 400g can
    chickpeas, drained
  • 1
    lemon, juice and zest
  • 1 tsp
    ground coriander
  • 1 tsp
    ground cumin

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. In a medium bowl combine chicken and MAGGI Herb Potato 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.