Indian-Spiced Chicken & Couscous Bowl
Swap rice for Ainsley couscous in this tasty lunch (or dinner) bowl. Perfect for an easy, satisfying and healthy meal and great for meal prep and packing up for lunch boxes. We’re using an air-fryer but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan. Delicious with our Spice Sensation Couscous or Indian-inspired Tasty Grains.
Method
In a large bowl mix together the garlic, ginger, spice paste and yoghurt. Add the chicken to the bowl and toss to coat with the marinade. Season well with salt and pepper. Cover and chill in the fridge for at least 1 hour.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and lightly spray with oil. Air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Allow the chicken to rest for a few minutes before slicing.
Put the cucumber, onion, tomato and coriander in a bowl. Squeeze over some lemon juice and season with salt and pepper. Add a pinch of cayenne to taste.
To serve, divide the couscous between 2 bowls. Top with the sliced chicken, portion out the salad and add a dollop of yoghurt. Garnish with coriander and chilli rings (if using).
Ingredients
- 2 cloves of garlic, minced
- 3 cm fresh ginger, grated
- 1-2 tbsp masala or tandoori paste
- 2-3 tbsp Greek or thick natural yoghurt, plus extra to serve
- 4 large boneless, skinless chicken thighs
- 1 x packet of Ainsley Spice Sensation Couscous or Indian-inspired Tasty Grains
- ¼ - ½ cucumber, chopped
- ½ red onion, thinly sliced
- 1-2 ripe vine tomatoes, chopped
- ½ lemon, for squeezing
- 2 tbsp chopped coriander, plus extra to garnish
- 1 red chilli, deseeded and sliced into rings (optional)