Couscous with tandoori chicken and garden peas

Ingredients

• 100 gchicken breast
• 60 mlhalf-fat yoghurt
• 1 tablespoon (20 g)tomato purée
• 1/2 teaspoon (1 g)ground cumin
• 1/2 teaspoon (1 g)cinnamon
• 1/2 teaspoon (1 g)curry powder
• 1/2lime
• 70 gcouscous
• 1/2 cubevegetable stock
• 200 gfrozen garden peas
• 1spring onion
• 1/2onion
• 1 clove (5 g)garlic
• 1 cm (7 g)ginger
• 1 tablespoon (10 ml)olive oil or oil
• 10 graisins

Instructions

1. 1

   Marinate chicken

   Cut the chicken breast into bite-sized pieces. In a bowl, mix the yoghurt, tomato purée, cumin, cinnamon, curry powder and 1 tablespoon of lime juice. Stir in the chicken and leave it to stand briefly.

2. 2

   Prepare couscous

   Make the couscous with the vegetable stock cube, following the packet instructions.

3. 3

   Cook the peas

   Boil the garden peas in a pan of water for 4 minutes, until tender.

4. 4

   Prepare vegetables

   Slice the spring onion into rings. Finely chop the onion and garlic, then grate the ginger.

5. 5

   Cook the chicken

   Heat the oil in a pan and fry the onion, garlic and ginger for 2 minutes. Add the chicken and its marinade, stir well and cook for about 5 minutes, until the chicken is cooked through. Season with pepper and salt to taste.

6. 6

   Finish and serve

   Stir the spring onion and raisins into the fluffed couscous. Serve it with the garden peas and tandoori chicken.

What is tandoori chicken couscous?

Tandoori chicken takes its name from the tandoor, a clay oven used in South Asian cooking, and is commonly flavoured with yoghurt and spices. This version adapts those flavours for a quick stovetop meal, with tomato purée, cumin, cinnamon and curry powder in the marinade.

The couscous, peas and raisins make it a complete-feeling bowl, with fresh spring onion adding a sharp finish. The short marinating time suits the 15-minute preparation, while the yoghurt helps coat the chicken evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 652 calories, 44g protein, 90g carbs, 13g fat.

The couscous and peas provide most of the carbohydrates, while the chicken supplies much of the protein. The oil and yoghurt contribute fat, with the raisins adding sweetness; balance the plate with a crisp salad or extra non-starchy vegetables.

Why use yoghurt in the marinade?

Yoghurt gives the chicken a creamy coating that carries the spices across each piece. Stir the chicken through the mixture so all sides are covered, even if you only have time to let it stand briefly.

Lime juice adds a bright, tangy note to the marinade. The recipe uses 1 tablespoon of juice, so squeeze only what you need from the half lime.

Build flavour in the pan

Aromatics: Fry the onion, garlic and grated ginger for 2 minutes before adding the chicken. Keep them moving so they soften and release their fragrance without catching.

Chicken: Add the chicken with its marinade and stir well. Cook for about 5 minutes, checking that the pieces are cooked through before serving.

Get the couscous texture right

Stock: Prepare the couscous with half a vegetable stock cube, following the packet directions. Once it has absorbed the liquid, fluff it with a fork before mixing in the spring onion and raisins.

Finish: Add the spring onion and raisins after the couscous is ready, so the onion stays fresh and the raisins remain distinct. If the couscous looks clumped, gently separate it with a fork.

Coordinate the cooking

Start the couscous and peas while the chicken marinates briefly. The peas need 4 minutes in boiling water, and the chicken takes about 5 minutes in the pan, so both can be ready close together.

Prepare the onion, garlic, ginger and spring onion while the water heats. This keeps the active cooking steps moving without needing to rush the chicken.

What to serve alongside it

The couscous, peas and chicken are served together in one bowl, so no extra side is essential. A simple crisp salad or sliced cucumber would add freshness without competing with the warm spices.

For a fuller meal, serve with extra vegetables on the side. A squeeze of the remaining lime can brighten the finished bowl.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Grate the ginger finely so it distributes through the pan.
• Use the stock cube according to the couscous packet instructions.
• Drain the peas well before serving to avoid watering down the bowl.
• Fluff the couscous with a fork before stirring in the spring onion and raisins.

Variations

• Add fresh herbs: Scatter chopped coriander over the bowl before serving.
• Use a different grain: Serve the chicken and peas with cooked rice instead of couscous.
• Include extra vegetables: Stir chopped pepper into the pan with the onion.
• Make it hotter: Add chilli to the yoghurt marinade.
• Swap the dried fruit: Use chopped dried apricots in place of the raisins.

Common mistakes to avoid

• Crowding the chicken: Use a pan large enough for the pieces to sit in a single layer and stir them regularly.
• Overcooking the chicken: Check that the pieces are cooked through after about 5 minutes rather than leaving them in the pan longer than needed.
• Burning the aromatics: Keep the onion, garlic and ginger moving as they fry for 2 minutes.
• Watery peas: Drain them thoroughly after boiling for 4 minutes.
• Clumped couscous: Fluff it with a fork before adding the spring onion and raisins.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat until piping hot, adding a small splash of water to the couscous if it has dried out.

Frequently asked questions