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Chicken with Couscous and Garlic Yogurt

A fresh chicken dish served with tasty couscous and a delicious garlic yogurt.

  • 4 servings


  • 4 Chicken Breast Fillets
  • 1 Lemon
  • 1 tsp Salt
  • 1 tsp Paprika Powder
  • ½ tsp Black Pepper
  • Butter


  • 400 g Couscous
  • 3 Shallots
  • 2 Garlic Cloves
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 150 g Oyster Mushrooms or Shitake Mushrooms
  • 1 tbsp Grated Fresh Ginger
  • Butter
  • 2 tbsp Thai Fish Sauce
  • 1 tsp Ground Tumeric
  • Zest and Juice from 1 Lime
  • 1 Handful Fresh Coriander

Garlic Yogurt

  • 200 g Natural Yogurt
  • 2 Garlic Cloves
  • ½ tsp Salt
  • 1 Pinch Black Pepper


Step 1

Heat the oven to 175 °C. Fold a large sheet of aluminum foil in half and brush half with butter. Put the chicken fillets in the middle of the sheet.

Step 2

Wash the lemon and cut it in half. Squeeze the lemon juice over the chicken and place the lemon halves around the fillets. Season the fillets with salt, paprika powder and black pepper.

Step 3

Fold the foil together into an airy package. Put the package in an ovenproof dish. Cook in the middle of the oven for about 45 minutes.

Step 4

Mix the ingredients for the garlic yogurt and keep it cold. Make the couscous according to Instructions on the package but without salt.

Step 5

Peel and chop onions and garlic. Chop the peppers. Chop mushroom into small pieces. Fry the onions, garlic, ginger and mushrooms in butter in a large frying pan. Add the pepper.

Step 6

Stir the couscous so that it does not go lumpy. Mix the fish sauce, turmeric and lime together and stir it into the couscous. Chop and sprinkle with coriander just before serving.