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Chicken with Couscous and Garlic Yogurt

Try this fresh chicken dish served with tasty couscous and garlic yogurt.

  • 45 mins
  • 4 servings



  • 4 Chicken Breast Fillets
  • 1 Lemon
  • 1 tsp Salt
  • 1 tsp Paprika Powder
  • 1 Knob Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Harissa


  • 400 g Couscous
  • 3 Shallots
  • 2 Cloves Garlic
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 150 g Portobello Mushrooms
  • 2 tbsp Thai Fish Sauce
  • 1 tsp Ground Turmeric
  • 1 Lime (zest and juice)

Garlic Yogurt

  • 2 tbsp Garlic Yogurt
  • 200 g Yogurt
  • ½ tsp Salt
  • 1 Pinch Black Pepper
  • 1 tbsp Mint Sauce

To Serve

  • 4 Flatbreads
  • 1 Handful Crumbled Feta Cheese
  • 1 Handful Pomegranate Seeds
  • 1 Piece Fresh Coriander
  • 1 Rocket


Step 1

Heat the oven at 175°C. Fold a large sheet of aluminium foil in double and brush it in half with butter.

Step 2

Put the chicken fillets in the middle of the sheet. Wash the lemon and divide in half. Press lemon juice over the chicken and place the halves around the fillets.

Step 3

Season the fillets with harissa, oil salt, paprika powder and black pepper. Fold the foil together into an airy package.

Step 4

Put the package in an oven-safe dish and place in the middle of the oven for about 45 minutes.

Step 5

Mix the ingredients into the garlic yogurt and place it in a cool place.

Step 6

Add couscous according to the instructions on the package but without salt. Peel and chop onions, garlic, peppers and mushrooms into small pieces.

Step 7

Fry the onions, garlic, ginger and mushrooms and butter in a large frying pan and add the peppers.

Step 8

Stir the couscous making sure does not lump. Mix the fish sauce, turmeric and lime and add to the couscous.

Step 9

Plate up the chicken and couscous. Chop and sprinkle with coriander, feta, pomegranate seeds and rocket just before serving.