HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Yoghurt Chicken & Couscous Salad
Easy Yoghurt Chicken & Couscous Salad

Easy Yoghurt Chicken & Couscous Salad

with Roasted Almonds

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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.

Allergens:MilkGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 packet

chicken breast

1 packet

Greek-style yoghurt


1 sachet

Nan's special seasoning

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder





1 bag

rocket leaves

1 packet

roasted almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

Not included in your delivery


Olive Oil

¾ cup

boiling water


white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2391 kJ
Fat18.1 g
of which saturates3.5 g
Carbohydrate52.8 g
of which sugars11.6 g
Protein50.5 g
Sodium991 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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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.