Greek-Style Chicken & Fresh Veggie Couscous

Name: Greek-Style Chicken & Fresh Veggie Couscous with Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; 1 packet couscous; ¼ tsp salt; ¾ cup boiling water; ½ lemon; 1 tomato; 1 cucumber; 1 packet Baby Leaves; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 packet Greek-Style Yoghurt; 1 tsp honey

with Garlic Yoghurt

4.5(124)Review summaryRead review summary highlights

Recipe Development TeamUpdated on August 27, 2026

Get up to $175 off

Calories

:

726 kcal

Protein

:

50.5g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Gluten(Wheat)
Milk

Chicken and veggies can get a little tiresome, but we bet with this new twist, everyone at the table will be wanting a second helping. A cooling, garlic infused yoghurt sits dolloped on top of an array of veggies and couscous for that touch of tang - it can be confirmed that chicken and veggies are back in the good books! This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 clove

garlic

1 packet

couscous

(Contains: Gluten(Wheat))

½

lemon

1

tomato

1

cucumber

1 packet

Baby Leaves

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk)

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

1 tsp

honey

Nutrition

Energy (kJ)3036 kJ

Calories726 kcal

Fat11.9 g

of which saturates2.7 g

Carbohydrate49.9 g

of which sugars10.9 g

Dietary Fibre6.4 g

Protein50.5 g

Sodium1097 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. Finely chop garlic. • In a medium bowl, add couscous and chicken-style stock powder. • 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.

2

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

4

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.

5

• Meanwhile, add tomato, cucumber, baby spinach to the couscous, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Stir to combine. Season with salt and pepper.

6

• Divide veggie-loaded couscous between bowls. • Top with Greek-style chicken and dollop with garlic yoghurt to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many enjoyed the Greek-inspired flavours, though some found the dish could use more seasoning, especially in the couscous.
Ease of prep: Simple to prepare and perfect for summer, though cooking the chicken in batches took longer than expected for some.
Suggestions: Consider adding extra seasoning to the couscous; try swapping garlic in the yoghurt for honey and lemon zest for balance.
Portions: Some felt the couscous portion was smaller compared to rice-based meals; consider adding more for a more filling dish.