Light and Healthy and quick to cook
Cook couscous to instructions on the box.
Meanwhile, rub seasoning onto the chicken and cook on a medium to high heat until chicken is cooked through and nicely browned.
While the chicken is cooking, finely chop red capsicum.
Peel and de-seed the cucumber and chop roughly into small pieces.
Stir through capsicum, coriander and 1/2 the cucumber to the couscous, set aside.
Chop garlic and stir well through the yoghurt with the remaining half of the cucumber, set aside.
Serve chicken on top of the couscous mixture with a generous dollop of yoghurt mixtre.
Nutritional analysis per serving (4 servings)
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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