Easy Yoghurt Chicken & Couscous Salad
with Roasted Almonds
There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices and yoghurt on the outside. That’s how we’re preparing our protein tonight, plus add a vibrant couscous salad to double down on all that flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
onion
1 packet
chicken breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Nan's Special Seasoning
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1
cucumber
1
tomato
1 bag
salad leaves
1 packet
roasted almonds
(Contains: Almond; )
Not included in your delivery
1
Olive Oil
¾ cup
boiling water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the red onion. Place the onion, chicken breast, a tablespoon of Greek-style yoghurt, the Nan's special seasoning and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat. Bake until the chicken is cooked through and the onion is tender, 18-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, place couscous and chicken-style stock powder in a medium bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside, uncovered.
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 to the couscous. Toss to combine and season to taste.
Roughly chop the roasted almonds. Divide the couscous salad between bowls. Top with the yoghurt chicken (plus any juices from the oven tray), onion, almonds and remaining yoghurt.
