Makes 4 serves

Ingredients

Chicken Marinade

• 1 tsp minced garlic
• 200g low fat natural yoghurt
• Juice and zest of ½ lemon
• ½ tablespoon dried oregano
• Salt & pepper
• 400g skinless chicken – you can use breast, tenderloins or thigh with this recipe

Couscous

• ¾ cup couscous
• ½ small red onion finely chopped or 4 spring onions (or shallots) finely chopped
• 1 cucumber finely chopped
• 1 red or yellow capsicum finely chopped
• 1-2 tomatoes
• Green leaves (you could use mesculin mix, rocket or spinach-whatever is in the fridge)
• Juice of ½ lemon
• Drizzle garlic infused olive oil (optional)

Tzatziki

• 1 clove garlic, crushed
• 200g low fat natural yoghurt
• 1 small cucumber, grated
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint

Method

Step 1: Place dry couscous and 1.5 cups of boiling water into a large bowl and cover.

Step 2: To make the marinade, combine the yoghurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl or large snap lock bag.

Step 3: Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl or bag and add the juice from half of the lemon (about 1-2 Tbsp).

Step 4: Coat your chicken in the marinade and place in the fridge while you chop some vegetables for the couscous. Preheat your frying pan to cook the chicken.

Step 5: Fluff the couscous with a fork and stir in onion, cucumber, capsicum and tomatoes. Top with your green leaves and drizzle with lemon juice and garlic olive oil.

Step 6: Get your marinating chicken out of the fridge. Use cooking spray to grease your pan or grill, add the chicken and turn after 3-4 minutes, or until golden and cooked through.

Step 7: To make the Tzatziki, place all ingredients in a bowl and combine well.

Step 8: Serve cooked chicken with couscous and drizzle with tzatziki.

Tips:

• The great thing about couscous is that it goes with lots of different ingredients. Don’t panic if you don’t have the exact ingredients listed, just add whatever salad ingredients you have in the fridge.
• If you’re in a rush and want to save cooking time, before marinating your chicken, place it between baking paper and bash with a rolling pin or bottom of a saucepan until it is 1.5cm thick.
• The marinade in this recipe also works well as a marinade for lamb cutlets or lamb back strap.

Nutritional Guide - Per Serve
Energy: 1528kJ
Protein: 32g
Fat: 8.9g
Energy: 382cal
Fibre: 2.4g
Sat fat: 2.6g