Moroccan-Style Chicken Bowls
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Moroccan-Style Chicken Bowls

Moroccan-Style Chicken Bowls

with Fig Sauce and Couscous Salad

Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes, you can have Moroccan-spiced chicken tenders on the table, served with sweet and savoury fig sauce and delicious, cranberry-studded couscous salad.

Super Quick
Low CO2

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

Preparation Time15 minutes
Cooking Time2 minutes


serving amount

310 g

Chicken Breast Tenders

½ cup


(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

56 g

Carrot, julienned

28 g

Baby Spinach

28 g

Dried Cranberries

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.19 tsp



Nutrition Values

Calories590 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber4 g
Protein46 g
Cholesterol140 mg
Sodium1100 mg
Trans Fat0.3 g
Potassium850 mg
Calcium50 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Make couscous
  • Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, roughly chop spinach.
  • Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
  • Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork, then stir to combine.
Prep and cook chicken
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
  • Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Glaze chicken
  • Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
  • Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.


Finish and serve
  • Stir spinach into couscous.
  • Divide couscous and chicken between plates.
  • Spoon any remaining sauce in the pan over chicken.