Middle Eastern Inspired Chicken Bowl

Enjoy the vibrant flavors of the Middle East. This dish is a harmonious blend of aromatic herbs and bold spices, creating a culinary delight that’s both comforting and exciting. Each bite offers the warmth of cumin and paprika, complemented by the freshness of coriander and parsley. The chicken, succulent and perfectly seasoned, pairs exquisitely with the nutty zhoug couscous, while the roasted courgette adds a delightful crunch. A dollop of creamy yoghurt ties all the elements together, making each mouthful a celebration of textures and tastes. Whether you’re looking to spice up your weeknight dinners or impress guests at a casual gathering, this recipe promises a flavorful escape to the spice-scented streets of a faraway bazaar.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and grate the garlic (or use a garlic press).

Step 2

Add the water for the couscous, chicken stock paste and half the garlic to a large saucepan and bring to the boil.

Step 3

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Step 4

Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).

Step 5

Zest and halve the lemon.

Step 6

In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.

Step 7

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Step 8

Once hot, add the diced chicken and courgette, sprinkle over the roasted herb and spice blend. Season with salt and pepper.

Step 9

Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins.

Step 10

Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more.

Step 11

Remove the pan from the heat and drizzle over the honey (see pantry for amount). Toss to coat.

Step 12

Fluff up the couscous with a fork.

Step 13

Stir through the zhoug, pickled carrot and a pinch of lemon zest.

Step 14

Spoon the couscous into your bowls

Step 15

Top with the spiced chicken. Drizzle over the yoghurt and chopped feta cheese.

Step 16

Serve with the remaining lemon cut into wedges for squeezing over.