Lunch recipe
Chicken couscous lunch boxes with cucumber, tomatoes, carrots, Greek yoghurt, mint, lemon, and parsley.
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Ingredients
large frying pan, heatproof bowl, box grater, mixing bowl, knife, chopping board, four lunch boxes
Method
Dice half the cucumber for the couscous, grate the remaining cucumber for the tzatziki and squeeze it dry, halve the tomatoes, grate the carrots, chop the mint and parsley, zest one lemon, and cut both lemons into wedges.
Slice the chicken breast fillets into strips. Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat, add the chicken, oregano, a pinch of salt, and black pepper, and cook for 6-7 minutes until golden and no pink remains in the thickest pieces.
Put the couscous in a heatproof bowl with the lemon zest, a pinch of salt, and 330ml boiling water. Cover for 5 minutes, then fluff with a fork.
Stir the Greek yoghurt with the squeezed grated cucumber, mint, half the parsley, juice of half a lemon, a pinch of salt, and black pepper until spoonable.
Stir the remaining 1 tablespoon olive oil, diced cucumber, tomatoes, carrots, remaining parsley, juice of half a lemon, a pinch of salt, and black pepper through the couscous.
Divide the couscous salad between 4 boxes, top with the chicken, spoon the tzatziki alongside, and add lemon wedges for squeezing.
