Spiced Chicken, Couscous, Fresh Herb Salad & Dill Yoghurt Drizzle
Spiced Chicken, Couscous, Fresh Herb Salad & Dill Yoghurt Drizzle
This Spiced Chicken, Couscous, Fresh Herb Salad & Dill Yoghurt Drizzle is a light, vibrant, and protein-packed bowl that’s perfect for warmer days or when you’re craving something fresh and satisfying. Tender chicken is marinated in aromatic spices and seared until golden, then served with fluffy wholemeal couscous and chickpeas for added fibre and heartiness. A bright herb salad of cucumber, radish, and fresh parsley ties it all together, finished with a creamy dill yoghurt drizzle for a cool, tangy touch.The combination of warm spices, nutty couscous, crunchy vegetables, and zesty dressing makes every bite deliciously balanced and nourishing. This bowl is quick enough for busy weeknights, easy to meal prep, and naturally high in protein.
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Equipment
- Large frying pan or grill pan
- Chopping Board
- Sharp Knife
- Measuring spoons
- Mixing bowls
- Fork (for fluffing couscous)
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.
Video
Notes
Cooking Tips for Beginners
- Slice chicken against the grain for tender pieces.
- Let couscous absorb fully before fluffing to avoid clumps.
- Taste the salad and adjust seasoning with extra lemon juice or sumac if needed.
- Rest the chicken before slicing to keep it juicy.
Serving Suggestions
- Serve with warm pita or flatbread on the side.
- Add a soft-boiled or poached egg for extra protein.
- Sprinkle with toasted nuts or seeds for added crunch.
- Add a pinch of chilli flakes if you enjoy heat.
Make-Ahead or Prepare-Ahead Guidance
- Marinate chicken the night before.
- Prepare couscous and salad components ahead but keep salad dressing separate until serving.
- Yoghurt drizzle can be made a day in advance and stored in the fridge.
Freezer Friendly
The cooked chicken can be frozen for up to 3 months. Couscous and chickpeas can be frozen, though best enjoyed fresh. The salad and yoghurt drizzle are best made fresh.Storage Advice
- Fridge: Store couscous, chicken, salad, and yoghurt drizzle separately in airtight containers for up to 3 days.
- Reheating: Gently reheat chicken and couscous; salad and drizzle are best served cold.
Meal Prep Instructions
- Marinate and cook chicken in advance. Slice and store in portions.
- Prepare couscous and chickpeas ahead of time.
- Chop salad ingredients and keep dressing separate until ready to serve.
- Prepare dill yoghurt drizzle up to 1 day in advance.
- Assemble fresh, adding drizzle and garnishes last.
Substitutions
Grains:- Swap couscous for quinoa, brown rice, or pearl couscous.
- Use chicken thigh, grilled fish, or roasted chickpeas for a vegetarian option.
- Swap dill for mint or coriander.
- Make it dairy-free by using coconut yoghurt and a vegan mayo alternative.
FAQs
- Can I use another grain instead of couscous?
Yes – quinoa, brown rice, or even cooked freekeh would work beautifully. - Can I make this vegetarian?
Yes – substitute chicken with roasted chickpeas, grilled tofu, or falafel. - Can I use store-bought dressing?
You can, but the homemade dill yoghurt drizzle is super simple and much fresher. - Can I make this nut-free?
There are no nuts in this recipe – it’s naturally nut-free.
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Helpful Hints
- Marinate chicken overnight for deeper flavour.
- Let couscous sit covered for the full 5 minutes for best texture.
- Swap fresh herbs based on what’s in your fridge.
- Sumac gives a beautiful citrusy tang – try not to skip it!
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