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Tandoori-Spiced Chicken

over Jewelled Pearl Couscous & Zesty Yogurt

Cooking time

30 minutes




860 /serving

This jewelled couscous will stop you in your tracks. Dotted with sweet, plumped cranberries and enlivened with scallions, lime juice and one of our favourite signature spice blends, it’s a comforting, wholesome base for these tandoori-style chicken breasts, seared to perfection. Serve both over an artful swoosh of scallion-flecked yogurt, for a fresh, zippity zappy flavour combo that will bid farewell to any February blahs.

We will send you:

  • 2 Chicken breasts
  • 140g Multicoloured baby peppers
  • 1 Scallion
  • 1 Lime
  • 1 Zucchini
  • 1 Bunch of dill
  • 165g Multicoloured pearl couscous
  • 15ml Tandoori paste
  • 25g Dried cranberries
  • 100g Greek yogurt
  • 8.5g Indian-style vegetable & couscous spice blend (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Milk, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
790 mg
Total Carbs
92 g
15 g
57 g
9 g
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Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Slice the zucchini into ¼ inch rounds on an angle. In a large bowl, combine the zucchini, peppers (halve lengthwise if large) and a drizzle of oil; season with ⅔ of the spice blend and S&P. On a lined sheet pan, arrange the vegetables in a single, even layer and roast in the oven, turning halfway through, 14 to 16 minutes, until browned and tender when pierced with a fork. Switch the oven to broil and cook, 2 to 3 minutes, until browned.
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Start the jewelled couscous
While the vegetables roast, add the couscous and cranberries to the pot of boiling water. Cook, 7 to 9 minutes, until tender. Thoroughly drain the couscous and cranberries; rinse under cold water and transfer to a bowl. Drizzle with oil; season with the remaining spice blend and S&P. Toss to combine. Set aside in a warm spot.
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Cook the chicken
While the couscous cooks, in a medium pan, heat a drizzle of oil on medium. Pat the chicken dry with paper towel; season with S&P. In a bowl, combine the chicken and the tandoori paste; toss until the chicken is thoroughly coated. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through.
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Mise en place
While the chicken cooks, zest and juice the lime. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, make the yogurt sauce by combining the yogurt, up to ½ the lime juice (to taste), up to ½ the white bottoms of the scallion (to taste), as much of the lime zest as you’d like and a drizzle of oil. Season with S&P to taste.
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Finish the jewelled couscous
To the bowl of couscous, add ½ the dill, as much of the remaining lime juice and white bottoms of the scallion as you’d like, and 1 tsp oil (double for 4 portions). Season with S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the yogurt sauce between your plates, spreading it out in a circular motion. Top with the jewelled couscous and tandoori chicken. Garnish with the remaining dill and as many of green tops of the scallion as you’d like. Serve the roasted vegetables on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.