For the chicken and couscous

  • 1 chicken breast
  • 0.5 lemon, juiced
  • 1 tsp smoked paprika
  • 2 sprigs fresh thyme, leaves picked and chopped
  • 1 tsp olive oil
  • 50g couscous
  • 100ml hot chicken stock, made with ¼ stock cube
  • 5 cherry tomatoes, halved
  • 4 pitted black olives, halved
  • 1 tsp dried oregano
  • 3 sundried tomatoes, chopped
  • Zest of 1 lemon

For the chermoulla sauce

  • 1 tbsp fresh parsley leaves
  • 1 tbsp fresh coriander leaves
  • 0.5 lemon, juiced
  • ½ tsp ground cumin
  • 1 small garlic clove, crushed
  • ½ green chilli, seeds removed
  • 3 tbsp extra virgin olive oil


  1. 1

    In a small bowl, mix the chicken breast with the lemon juice, smoked paprika, thyme and oil.  Cover with clingfilm and leave to marinade for at least 20 minutes.

  2. 2

    Preheat the oven to 200°C/gas mark 6. Place the couscous in a small heatproof bowl and pour the stock over it. Cover and leave for 5 minutes, then stir through the cherry tomatoes, black olives, oregano, sundried tomatoes and lemon zest.

  3. 3

    Lay a large sheet of greaseproof paper over a baking tray and add the couscous, keeping it in a pile in the middle. Place the chicken on top, drizzle over the marinade and season. Loosely scrunch the greaseproof paper around the chicken to form a parcel and bake for 25-30 minutes or until the chicken is cooked through.

  4. 4

    Meanwhile, blitz the ingredients for the chermoulla sauce together. Add a splash of water to loosen slightly if necessary and season.

  5. 5

    Once the chicken parcel is cooked, leave to rest for 5 minutes then drizzle over half the sauce and serve.

Nutritional Details

Each serving provides
  • Energy 2780kj 664kcal 33%
  • Fat 30.9g 44%
  • Saturates 4.8g 24%
  • Sugars 6.9g 8%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 687kj/164kcal

Each serving provides

44.2g carbohydrate 5.3g fibre 49.6g protein

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