Chicken and Green Vegetable Couscous

This recipe is dairy-free.

Prep Time
20 minutes
Cook Time
10 minutes
Serves 1
Chicken and Green Vegetable Couscous


Step 1. Heat the oil in a saucepan and sauté the spring onion for 1 minute. Add the chicken, zucchini and seasonings and sauté for 5-8 minutes or until chicken is just cooked through. Add the peas and cook for a further minute.

Step 2. Meanwhile, combine the stock and couscous, cover and stand for 5 minutes or until all the liquid has been absorbed. Fluff with a fork, transfer to a serving plate and spoon over chicken mixture. Top with rocket and serve with a squeeze of lemon.


  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Spring Onion (10g), finely sliced
  • 2 x 55g Chicken Tenderloins, sliced
  • 1 Small (150g) Zucchini, cut into ½cm thick slices
  • Salt and Ground Black Pepper, to taste
  • 2 Tablespoons Frozen Peas (33g), defrosted
  • ½ Cup Boiling Chicken Stock
  • ¼ Cup (50g) Couscous
  • Few Sprigs Rocket, for serving
  • Lemon Wedge, for serving

Per serve:

Energy: 1630kj (391kcal)

Protein: 34g

Fat: 7.7g

Carbohydrates: 42.2g