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.
Lemon & herb chicken with loaded couscous
These juicy grilled chicken thighs are living their zest life. They’re served on a satisfying bed of couscous packed with baby tomatoes, sautéed courgettes, red onions and capers – all elevated with the same lemony, garlicky herb dressing that makes the chicken zing. A drizzle of Greek-style yogurt seals the deal.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 2 handful of fresh thyme
- 1 handful of fresh flat-leaf parsley
- 1 tbsp dried oregano
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 unwaxed lemon
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 courgette
- 2 onion
- 200g baby tomatoes
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 457
Protein: 46g
Carbs: 58g
Fat: 9.8g
Ingredients
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 courgette
- 1 onion
- 110g baby tomatoes
- 1 handful of fresh thyme
- 1 handful of fresh flat-leaf parsley
- 1 tsp dried oregano
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 459
Protein: 46g
Carbs: 59g
Fat: 9.8g
Lemon & herb chicken with loaded couscous
These juicy grilled chicken thighs are living their zest life. They’re served on a satisfying bed of couscous packed with baby tomatoes, sautéed courgettes, red onions and capers – all elevated with the same lemony, garlicky herb dressing that makes the chicken zing. A drizzle of Greek-style yogurt seals the deal.
Cook time:
25 mins
Cuisine:
European
Food group:
Poultry
Allergens: Wheat, Milk
Cooking Instructions
Before you start
- 1x non-stick frying pan
- 2x mixing bowls
- 1x baking tray lined with foil
Get the veg going
- Dice the courgettes into 2cm chunks, then peel the onions and cut each into 6 wedges. Halve the tomatoes.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the courgettes, onions and capers for 5-7 mins.
Make a herby dressing
- Meanwhile, finely chop the thyme leaves, then finely chop the parsley.
- In a mixing bowl, combine the chopped herbs with the oregano and garlic paste. Grate in the lemon zest, squeeze in the juice (to taste) and stir well.
Grill the chicken
- Heat your grill to high.
- Remove any visible fat from the chicken, then put it on a baking tray lined with foil, spritz with cooking spray and grill for 10-12 mins, until cooked through and golden.
Prep the couscous
- At the same time, put the couscous in a bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
- Stir the tomatoes, half the dressing and the couscous through the cooked veg.
Finish & serve
- Thinly slice the chicken and toss in the remaining dressing.
- Divide the couscous between plates, top with the chicken and drizzle over the yogurt.