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Contact details and opening hours
Contact Woolworths
Opening hours
7am – 12 Midnight
7am – 12 Midnight
7am – 12 Midnight
7am – 12 Midnight
7am – 12 Midnight
7am – 12 Midnight
7am – 12 Midnight
30 & 33 Hibberson St, Gunaghlin, ACT 2912

A dedicated hour from 7am – 8am Mon – Fri applies to Holders of Seniors Cards, Pensioner Cards and Disability Cards

Woolworths Gungahlin provides customers with fresh Australian produce, inspiring meal ideas, a wide choice of healthy options and a huge range of grocery items at great prices.

Known as the 'Fresh Food People', Woolworths are proud of their strong partnerships with Australian farmers, with 100% of their fresh meat and poultry and 96% of fresh fruit and veg Australian grown.

Pop into Woolworths to grab the ingredients for this mouth-watering recipe:

Jamie Oliver's Gorgeous Greek Chicken, Herby Vegetable Couscous & Tzatziki
Serves 4

1 mug of couscous
Pinch of salt
200g chicken breasts
Pepper for seasoning
Salt for seasoning
1 heaped tsp dried oregano
1 tsp ground allspice
2 tbs extra virgin olive oil
1/2 a cucumber
250g Greek yoghurt
1/2 lemon juiced
1/2 a bunch of fresh mint
2 mixed-colour peppers
1 fresh red chilli
4 spring onions
1/2 a bunch of fresh dill
200g podded raw or frozen peas
1 small handful of black olives
1 lemon, zest
Olive oil
40g feta cheese

  1. Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover. On a large sheet of grease proof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.
  2. Using a box grater, coarsely grate the cucumber. Sprinkle it with a pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water. Pop in a bowl with the yoghurt, juice of 1/2 a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together. Remove the stalk and seeds from the capsicums and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped. Scatter over a large tray or platter.
  3. Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), de-stone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil. Fluff up and scatter over the couscous, toss well and season to taste. Move the cooked chicken to a board, slice it up, then lay it around the couscous. Crumble over the feta and serve with the tzatziki.

For more delicious recipes like this one visit

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