Chicken and Root Veggie Couscous Jumble

Chicken and Root Veggie Couscous Jumble

with Toasted Almonds

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The best part about jumbles is that they ensure you get the best of everything in just one bite! This weeknight winner is packed with shawarma-spiced chicken, roasted root veggies, fresh parsley, and toasted almonds. Grab a fork and dig in!

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

2 tbsp

Tomato Sauce

1 tbsp

Shawarma Spice Blend

170 g


170 g

Butternut Squash, cubes

½ cup



7 g


6 g


1 tbsp

Chicken Broth Concentrate

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate63 g
Sugar12 g
Dietary Fiber9 g
Protein43 g
Cholesterol175 mg
Sodium690 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Paper Towel
Small Bowl
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, cut carrots in half, lengthwise and then into 1/2-inch thick half-moons. Toss the squash and carrots with 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.


While the veggies roast, roughly chop the parsley. Peel, then mince or grate the garlic. Whisk together the garlic, broth concentrate, tomato sauce and 2/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with the remaining Shawarma Spice Blend, then salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl to melt, 1 min. Add the chicken. Cook, until golden-brown, 2-3 min.


Add the tomato sauce mixture from the small bowl. Bring to a boil. Sprinkle in the couscous and stir to combine. Cover, reduce heat to medium-low and cook, until the liquid is absorbed by the couscous and the chicken is cooked through, 6-7 min.** Remove from heat.


Fluff the couscous with a fork. Stir in the roasted root veggies, almonds and half the parsley. Season with salt and pepper. Divide the chicken and veggie couscous jumble between plates. Sprinkle over the remaining parsley.