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.
Garlic chicken with loaded fruity couscous
You’ll go plum crazy for this Mediterranean masterpiece! Chicken breast is baked with garlic, then shredded over a generous heap of couscous packed with red onions, peppers, tomatoes and juicy plums, plus mint, parsley and zesty lemon. It’s finished with herby yogurt.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 pepper
- 1 unwaxed lemon
- 2 skinless chicken breasts
- 1 handful of fresh mint
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 plum
- 4 garlic clove
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 499
Protein: 47g
Carbs: 64g
Fat: 5.9g
Ingredients
- 6 garlic clove
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 skinless chicken breasts
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 2 pepper
- 3 plum
- 1 unwaxed lemon
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 477
Protein: 47g
Carbs: 60g
Fat: 5.3g
Garlic chicken with loaded fruity couscous
You’ll go plum crazy for this Mediterranean masterpiece! Chicken breast is baked with garlic, then shredded over a generous heap of couscous packed with red onions, peppers, tomatoes and juicy plums, plus mint, parsley and zesty lemon. It’s finished with herby yogurt.
Cook time:
30 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk, Wheat
Cooking Instructions
Before you start
- Baking tray
- Large mixing bowl
- Small mixing bowl
Steam your chicken
- Heat your oven to 220ºC/fan 200ºC/gas 7 and boil a kettle.
- Peel and crush the garlic, then dissolve the stock cube in 250ml boiled water (350ml for 4 portions).
- Put the chicken on a baking tray lined with foil and top with the garlic. Spoon over 4 tbsp stock (8 tbsp for 4 portions) and close up the foil to form a parcel. Bake for 18-20 mins until the chicken is cooked through.
Prepare the couscous
- Meanwhile, put the couscous in a bowl. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
Mix your dressing
- Finely chop the parsley, then pick and finely chop the mint leaves.
- Sprinkle a pinch of each herb into the yogurt and mix well.
Add some zing!
- Peel and finely dice the onions, then deseed the peppers and dice into roughly 1cm squares. Quarter the tomatoes. Halve and stone the plums, then roughly chop.
- In a large bowl, mix the onions, peppers, tomatoes, plums and remaining herbs. Grate in the lemon zest, then halve the lemon and squeeze in the juice (to taste). Tip in any juices from the chicken parcel and stir in the couscous.
Plate up
- Use 2 forks to shred the chicken.
- Serve the chicken on top of the couscous and drizzle over the yogurt dressing.