Greek Style Chicken and Giant Couscous with Herby Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
240g Wholewheat Giant Couscous (Wheat, Mustard, Soya)

(Whole WHEAT Flour (100%))
160g greek style yoghurt (Milk)
1 unwaxed lemon
200g baby tomatoes
1 cucumber
600g diced British Free Range chicken breast
80g mixed salad leaves
1 handful of fresh mint
2 pepper

Allergens

Contains: Mustard, Wheat, Milk

May Contain: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	596Kcal
	511kJ	2492kJ
Fat	4.2g	20g
of which saturates	1.1g	5.1g
Carbohydrates	11g	54g
of which sugars	2.7g	13g
Protein	10g	50g
Salt	0.1g	0.51g
Fibre	1.8g	8.7g

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Ready in 20 High protein New 7 plants Low sat fat

Greek Style Chicken and Giant Couscous with Herby Yoghurt

Name: Greek Style Chicken and Giant Couscous with Herby Yoghurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 60g maple and mustard dressing; 240g Wholewheat Giant Couscous; 160g greek style yoghurt; 1 unwaxed lemon; 200g baby tomatoes; 1 cucumber; 600g diced British Free Range chicken breast; 80g mixed salad leaves; 1 handful of fresh mint; 2 pepper

Prep time: 15 mins

Total time: 20 mins

Cuisine: Greek

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a saucepan filled with salted water to a boil
Preheat the grill to high (240C)
Line a large baking tray with foil

Boil the couscous and do the prep

Add the couscous to the saucepan and boil for 13-15 minutes, until cooked. Drain, then rinse under cold water and toss with 1 tbsp oil
Dice the pepper into 2cm chunks. Halve the tomatoes. Dice the cucumber into 2cm chunks. Quarter the lemon. Pick the mint leaves from the stalks and finely chop

Get grillin'

Add the chicken to one side the foil-lined baking tray. Add the pepper to the other side of the tray and drizzle with 1 tsp oil (or serve as crunchy crudités on the side instead). Season everything with salt and pepper
Grill for 15 mins, until the chicken is cooked through
In the final 5 mins of cooking time, coat the chicken with the maple mustard dressing and return to the oven

Build the flavour

Add the yoghurt to the small bowl and add half the mint (or leave plain for the kids)
Once cooked, return the couscous to the saucepan then stir in the juice from a lemon wedge, the tomatoes and the remaining mint (or leave plain for the kids) . Season with a generous pinch of salt and pepper
Add the cucumber and salad leaves to the large bowl, then toss with the juice from a lemon wedge and 1 tsp oil

Final touches and plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Leaving the juices on the tray, share the chicken and peppers between plates. Pour the chicken juices into the couscous and stir to combine. Serve the couscous alongside the chicken with the salad on the side. Drizzle over the yoghurt