![[Easy] NZ Nan's Yoghurt Chicken & Couscous Salad](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/easy-nz-nans-yoghurt-chicken-couscous-salad-e77258e3-1da093e3.jpg)
[Easy] NZ Nan's Yoghurt Chicken & Couscous Salad
with Roasted Almonds
- Wheat
- Gluten
- Almond
- Milk
Ingredients
1 sachet
Nan's Special Seasoning
1
Tomato
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Rocket leaves
1
Red Onion
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Roughly chop the red onion. Place the onion, chicken breast, a small dollop of Greek-style yoghurt, Nan's special seasoning and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat. Bake the chicken until cooked through, 18-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, Place couscous in medium bowl, crumble over the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking, roughly chop the cucumber and tomato. When the couscous is done, add the tomato, cucumber, rocket leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine and season to taste.
Divide the couscous salad between bowls. Top with the yoghurt chicken (plus any juices from the oven tray), onion, roasted almonds and remaining yoghurt.
