The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan-style chicken with herby couscous
Expect to swing by for seconds of this stunner, 'cous it's just too delicious! Carrots, onions and tomatoes are roasted with a pinch of our magnificent Moroccan seasoning, while the rest is sprinkled over sautéd chicken and spinach. A splash of stock and passata, a quick simmer and everything's ready to serve with herby couscous and fresh mint.
SWK: High protein
Plants 6
SWK: High fibre
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Serving size
Ingredients
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 1 carrot
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 handful of fresh mint
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 80g baby spinach
- 110g baby tomatoes
Nutritional Information
Calories: 496
Protein: 46g
Carbs: 63g
Fat: 11g
Ingredients
- 2 carrot
- 2 onion
- 200g baby tomatoes
- 4 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 160g baby spinach
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 2 handful of fresh mint
Nutritional Information
Calories: 490
Protein: 46g
Carbs: 63g
Fat: 11g
Moroccan-style chicken with herby couscous
Expect to swing by for seconds of this stunner, 'cous it's just too delicious! Carrots, onions and tomatoes are roasted with a pinch of our magnificent Moroccan seasoning, while the rest is sprinkled over sautéd chicken and spinach. A splash of stock and passata, a quick simmer and everything's ready to serve with herby couscous and fresh mint.
Cook time:
30 mins
Cuisine:
African
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large saucepan
Prep & roast
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Halve the carrots lengthways and slice into ½cm-thick half-moons. Peel the onions and cut each into 8 wedges.
- Put the carrots, onions and tomatoes on a baking tray lined with baking paper, scatter over a quarter of the Moroccan seasoning, spritz with cooking spray and roast for 20-22 mins.
Sizzle the chicken
- Meanwhile, on a separate board, trim any visible fat from the chicken then cut into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken with the spinach for 4-5 mins until golden brown.
Things get saucy!
- Sprinkle in the remaining Moroccan seasoning, then add the stock powder and pour in the passata and 150ml water (200ml for 4 portions). Simmer for 8-10 mins, until the chicken is cooked through and the sauce has thickened to coat it.
Sort the couscous
- Meanwhile, put the couscous in a bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
Finish & serve
- Finely chop the mint leaves. Stir half through the sauce and the rest through the couscous.
- Tip the roasted veg into the sauce, stir to combine and serve with the couscous.