INGREDIENTS

  • 1 1/2 tablespoons ground cumin
  • 420 g chicken breast fillets (without skin)
  • 1 1/2 cups couscous
  • 2 large carrots , peeled, coarsely grated
  • 4green shallots , trimmed, finely chopped
  • 1/3 cup low-fat yogurt

DIRECTIONS

  1. Place cumin on a plate.
  2. Trim any excess fat from chicken.
  3. Coat the chicken with cumin.
  4. Heat a large non stick frying pan over medium-high heat.
  5. Add chicken and cook fro 4 mins on each side or until brown and cooked through.
  6. Remove from heat.
  7. Set aside for 5 mins to rest.
  8. Thinly slice.
  9. Meanwhile, place couscous in a large heatproof bowl.
  10. Add 1/2 cups (375ml) boiling water while stirring with a fork.
  11. Cover and set aside for 5 mins or until all the liquid is absorbed.
  12. Stir with a fork to separate grains.
  13. Add carrot and half the shallots.
  14. Season with salt and stir to combine.
  15. Spoon couscous onto serving plates.
  16. Serve with chicken topped with a dollop of yogurt and sprinkled with remaining shallots.