Chicken with Couscous Salad and Yoghurt Pesto

4 Servings
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Chicken with Couscous Salad and Yoghurt Pesto Ingredients

-- Yoghurt Pesto --	4 each Chicken breast
3/4 cup Yogurt	-- For the Couscous Salad --
4 tablespoon Pesto sauce	1 1/2 cups Couscous
1 clove Garlic	1/4 cup Olive oil
2 tablespoon Mint chopped	1 clove Garlic finely chopped
Salt to taste	3 tablespoon Sherry vinegar
-- For the Chicken --	3 each Tomato cored, cut into wedges
2 tablespoon Olive oil	1/2 each Cucumber peeled, seeded, diced
1 tablespoon Paprika	1 each Red onion thinly sliced
2 cloves Garlic finely chopped	1/2 cup Coriander sprigs
1 tablespoon Ground cumin	1/2 cup Parsley
1/2 teaspoon Tumeric	1/4 cup Watercress
Salt & Black pepper to taste	Salt & Black pepper to taste

Instructions for Chicken with Couscous Salad and Yoghurt Pesto

Oven Temperature: 200C

1. YOGHURT PESTO - mix all the ingrdients together. Season as desired. Reserve.

2. CHICKEN - Mix oil, paprika, garlic, cumin & tumeric together. Season well with salt & pepper. Rub all over chicken breats. Brown the chicken in a frying pan & then place in oven for 20 minutes or until chicken is cooked. Remove from oven, rest for 4-5 minutes and slice.

3. FOR THE COUSCOUS - Put couscous in a heatproof bowl with enough boiling water to cover. Mix well, cover with foil for 20 minutes, uncover & fluff up with a fork. Put the couscous & remaining ingredients into a large bowl & mix well.

4. TO SERVE - Serve chicken on the couscous with the yoghurt pesto on the side.

Main Ingredient: ChickenCuisine: English