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 1/2 cups (375ml)
    boiling water
  • 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 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.



Average Qty Per Serve Qty Per 100g
Energy 2533kj 597.5kj
Weight 423.8g 100g
Protein TOTAL 43.6g 10.3g
Fat TOTAL 10.1g 2.4g
- Saturated Fats 2.0g 0.4g
Carbohydrates TOTAL 76.7g 18.1g
- Sugars 4.4g 1.0g
Sodium 434.5mg 102.5mg
Dietary Fibre 11.3g 2.6g
Calcium 125.8mg 29.6mg