Celebrity Come Dine with Me Australia



Give this amazing Chermoula Chicken recipe a go!


  • 4 x chicken breasts or 1kg tenderloins

  • 3½ bunches of coriander

  • 1½ bunch mint

  • 1½ bunch parsley

  • 1½ Spanish onions

  • 4 x cloves of garlic

  • 1-2 x lemons

  • 2 x tbsp. ground coriander

  • 2 x tbsp. cumin

  • 2 x tbsp. turmeric

  • ¼ x cup vegetable oil

  • 1 x handful pine nuts

  • 1 x large tub Greek style yoghurt

  • 1 x jar of your favourite chilli jam

  • Salt and pepper


  • Chermoula Paste:

  • 1.

    Place 3 x bunches of fresh coriander, 1 x  bunch of mint, 1 x bunch of parsley, 1 x Spanish onion, garlic, lemon juice, ground coriander, cumin and turmeric in a food processor and whiz  until finely chopped

  • 2.

    Add vegetable oil as you go until mixture becomes a paste

  • 3.

    Season with salt and pepper

  • 4.

    Marinate the chicken in the chermoula paste for 2 hours

  • Couscous:

  • 1.

    Mix couscous with water and heat until all water is absorbed

  • 2.

    Let stand for 5 mins then add ½ very finely cut Spanish onion, ½ bunch coriander, ½ bunch mint, ½ bunch parsley and a handful of pine nuts

  • 3.

    Stir thoroughly

  • Meal:

  • 1.

    Cook chicken on a bbq

  • 2.

    Serve chicken on a bed of couscous

  • 3.

    Add a large dollop of yoghurt on top and then finish off with a generous teaspoon of chilli jam

  • 4.

    Put the rest of the yoghurt and chilli jam into serving dishes and place on the table for your guests to ‘top up’ during the meal

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 303kj
  • Fat Total 21g
  • Saturated Fat 2g
  • Protein 11g
  • Carbohydrate 20g
  • Sugar 10g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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