Chicken & Almond Couscous with Tahini Yoghurt
SERVES 4 PREPARATION 10 MINUTES
1½ cups couscous 1½ cups boiling water 20g butter, chopped 1 cup shredded skinless cooked chicken (recipe above) 1 carrot, grated 2 spring onions, finely
chopped ¼ cup torn basil leaves 1/3 cup toasted flaked almonds lemon wedges to serve DRESSING 2 tablespoons tahini
2/3 cup natural yoghurt 1 garlic clove, crushed 2 tablespoons lemon juice
Place couscous in a medium heatproof bowl. Stir in water and butter. Cover with cling film. Set aside for 5 minutes until liquid is absorbed. Using a fork, fluff and separate grains.
2. Add chicken, carrot, onion, basil and half the almonds, tossing gently to combine.
3. DRESSING. In a jug, whisk tahini, yoghurt, garlic and juice together.
4. Serve couscous with remaining almonds, dressing and lemon wedges.