Warm Moroccan-style Chicken with Mixed Bean Cous Cous & a Herby Yoghurt Dressing


200g FAGE Total

2 tbsp cumin

2 tbsp cinnamon

4 chicken breasts, skinless

300g cous cous

1 red onion, diced

2 garlic cloves, crushed

½ tsp cumin

1 tin kidney beans, drained & washed

1 tin chick peas, drained & washed

1 lemon

A handful of fresh herbs (eg coriander, parsley)

  1. Mix together the cumin and cinnamon, and rub into each chicken breast. Place under the grill and cook slowly for approximately 10-12 minutes.
  2. Make the cous cous as per the manufacturers’ instructions, then keep warm.
  3. Fry off the onion with the garlic and ½ tsp of cumin. Add in the kidney beans and chick peas and keep warm.
  4. In a bowl mix together the juice of the lemon with a handful of chopped herbs and the FAGE Total yoghurt.
  5. Mix the warm cous cous with the kidney bean and chick pea mixture and season to taste.
  6. Serve with a sliced chicken breast and a spoonful of yoghurt dressing.