Spiced Chicken, Couscous, Fresh Herb Salad & Dill Yoghurt Drizzle
Spiced Chicken, Couscous, Fresh Herb Salad & Dill Yoghurt Drizzle
Ingredients
Protein
- 600 g chicken tenderloins or any preferred chicken
- 1/2 cup greek yoghurt
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
Fibre
- 1 cup couscous wholemeal
- 400 g canned chickpeas drained and rinsed
Fresh
- 1 lebanese cucumber halved and thinly sliced
- 1/2 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 4 radishes sliced thinly into half moons
- 1/2 cup parsley leaves fresh, finely chopped
- 1/2 cup dill finely chopped
- 1/2 lemon juiced
- 1 teaspoon sumac
- 1 tablespoon extra virgin olive oil
Drizzle
- 1/2 cup greek yoghurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dill finely chopped
Instructions
- In a bowl, mix yoghurt, lemon juice, garlic, cumin, coriander, salt, and pepper. Coat chicken tenderloins and marinate for at least 20 minutes (or overnight).
- Place couscous in a bowl. Pour over 1¼ cups of boiling water, cover, and let stand for 5 minutes. Fluff with a fork and season lightly. Then stir through the chickpeas.
- In a medium bowl, combine cucumber, onion, tomatoes, radish, parsley, dill, lemon juice, olive oil, and sumac. Toss to combine.
- Heat a large non-stick pan or grill pan over medium heat. Cook marinated chicken for 4–5 minutes per side or until golden and cooked through. Rest before slicing.
- Mix yoghurt, mayonnaise, lemon juice, and chopped dill until smooth.
- Spoon chickpea couscous into each bowl. Add chicken slices and salad. Drizzle with the dill yoghurt sauce.
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