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.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
-
60g maple and mustard dressing (Mustard)
-
240g wholewheat giant couscous (Wheat, Mustard, Soya)
- 160g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 1 cucumber
- 600g diced British Free Range chicken breast
- 80g mixed salad leaves
- 1 handful of fresh mint
- 2 pepper
Mustard, Wheat, Milk
Mustard, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 563Kcal |
| 489kJ | 2356kJ | |
| Fat | 3.5g | 17g |
| of which saturates | 1.0g | 4.6g |
| Carbohydrates | 11g | 54g |
| of which sugars | 2.7g | 13g |
| Protein | 10g | 50g |
| Salt | 0.1g | 0.5g |
| Fibre | 1.8g | 8.7g |
Greek-style Chicken with Giant Couscous & Herby Yoghurt
This vibrant Greek-style bowl will go down a treat with the whole family. It stars tender British free-range chicken and sweet peppers, grilled until golden. Dish it up alongside fluffy wholewheat couscous, a refreshing salad (made with crunchy cucumber and sweet tomatoes) and a dollop of creamy mint yoghurt. For tiny tastebuds, feel free to pop the pepper on the side as crunchy crudités instead. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve
Boil & prep
- Add the couscous to the saucepan and boil for 13-15 minutes, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp olive oil
- Meanwhile, dice the cucumber into 2cm chunks. Halve the tomatoes. 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. Dice the pepper and add to the other side and drizzle with 1 tsp olive oil (make it kid friendly: thinly slice the pepper and serve as crunchy crudités on the side). Season everything with salt and pepper
- Grill for 15 mins, until the chicken is cooked through and the pepper is soft and golden
- In the final 5 mins of cooking time, coat the chicken with the maple mustard dressing and return to the oven for the remaining time
Build the flavour
- Add the yoghurt to the small bowl and add half the mint (kid friendly tip: serve the yoghurt plain)
- Once cooked, return the couscous to the saucepan, then stir in the juice from 1 lemon wedge, tomatoes and the remaining mint (kid friendly tip: feel free to leave out the mint). Season with a generous pinch of salt and pepper
Finish & plate up
- Add the cucumber and salad leaves to the large bowl, then toss with the juice from a lemon wedge and 1 tsp olive oil
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the grilled chicken and pepper onto plates. Pour any chicken juices from the tray into the couscous and stir to combine. Serve the couscous and salad alongside. Drizzle over the yoghurt
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.