Light and Healthy and quick to cook


  • 1kg chicken tenderloins

  • 1 1/2 Tbspns moroccan seasoning

  • 2 cups dry couscous ( 4 cups cooked)

  • 1/2 of a red capsicum

  • 1 cucumber

  • 1/2 cup chopped coriander

  • 2 cloves garlic

  • 2 cups plain greek style yoghurt


  • 1.

    Cook couscous to instructions on the box.

  • 2.

    Meanwhile, rub seasoning onto the chicken and cook on a medium to high heat until chicken is cooked through and nicely browned.

  • 3.

    While the chicken is cooking, finely chop red capsicum.

  • 4.

    Peel and de-seed the cucumber and chop roughly into small pieces.

  • 5.

    Stir through capsicum, coriander and 1/2 the cucumber to the couscous, set aside.

  • 6.

    Chop garlic and stir well through the yoghurt with the remaining half of the cucumber, set aside.

  • 7.

    Serve chicken on top of the couscous mixture with a generous dollop of yoghurt mixtre.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1110kj
  • Fat Total 46g
  • Saturated Fat 11g
  • Protein 54g
  • Carbohydrate 121g
  • Sugar 8g
  • Sodium 1198mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can replace the chicken tenderloins with lamb fillets which are also very delicious.

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