Couscous Chicken With Chili Yoghurt Recipe

Name: Couscous Chicken With Chili Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock or water; 1 cup couscous; 1/4 cup mint leaves, finely chopped; 1 None lemon, peel finely grated; 1 2/3 lbs boneless skinless chicken breasts, cut into strips; 1/2 cup flour, seasoned with salt and pepper; 1 None egg, lightly beaten; 1/4 cup milk; None None Vegetable oil, for shallow-frying; None None Lemon wedges, crusty bread, to serve; None None FOR THE CHILI YOGURT; 1/4 cup olive oil; 1 None red pepper, seeded and chopped; 1 None long red chili pepper, seeded and chopped; 2 cloves garlic, crushed; 1/2 cup plain yogurt

Servings: persons

1 cup chicken stock or water
1 cup couscous
1/4 cup mint leaves, finely chopped
1 None lemon, peel finely grated
1 2/3 lbs boneless skinless chicken breasts, cut into strips
1/2 cup flour, seasoned with salt and pepper
1 None egg, lightly beaten
1/4 cup milk
None None Vegetable oil, for shallow-frying
None None Lemon wedges, crusty bread, to serve
None None FOR THE CHILI YOGURT
1/4 cup olive oil
1 None red pepper, seeded and chopped
1 None long red chili pepper, seeded and chopped
2 cloves garlic, crushed
1/2 cup plain yogurt

1
Bring stock to a boil in a small saucepan on high heat.
2
Place couscous in a bowl. Add stock. Let stand, covered, 5 mins. Fluff with a fork to separate grains. Stir in mint and lemon peel.
3
Coat chicken in flour, shaking off excess. Dip into combined egg and milk; coat well in couscous mixture. Arrange on a tray; refrigerate 15 mins.
4
For the chili yogurt, heat 2 tbsp of the oil in a skillet on high heat. Saute red pepper, chili pepper and garlic for 4-5 mins. Transfer to a food processor with yogurt and remaining 2 tbsp oil; process until smooth. Season.
5
Heat vegetable oil in a large skillet on high heat. Shallow-fry chicken 2-3 mins, turning, until cooked through. Drain on paper towels.
6
Serve chicken strips with chili yogurt, lemon wedges and bread.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup chicken stock or water, 1 cup couscous, 1/4 cup mint leaves, finely chopped, 1 None lemon, peel finely grated, and more.

Yes, Couscous Chicken With Chili Yoghurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous Chicken With Chili Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions