CHICKEN & ALMOND COUSCOUS WITH TAHINI YOGHURT
SERVES 4 PREP 10 MINS PER SERVE 2276kj kj
1½ cups couscous 1½ cups boiling water 20g butter, chopped 1 cup shredded skinless cooked chicken (recipe above) 1 carrot, shredded 2 green onions, finely chopped ¼ cup torn basil leaves
cup flaked almonds, toasted lemon wedges, to serve
2 tbsp tahini
2⁄ cup natural yoghurt 3 1 clove garlic, crushed 2 tbsp lemon juice
1 Place couscous ous in a medium heatproof bowl. Stir in water and butter. Cover with plastic food wrap. Set aside 5 mins until liquid is absorbed. Using a fork, fluff and separate grains.
2 Add chicken, carrot, onion, basil and half the almonds. Toss gently to combine. 3 DRESSING In a jug, whisk tahini, yoghurt, garlic and juice. 4 Serve couscous with remaining almonds, dressing and lemon wedges.