Easy Aussie Baked Chicken & Couscous Salad

Easy Aussie Baked Chicken & Couscous Salad

with Roasted Almonds

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Just one oven tray is all you need to make this succulent chicken coated in yoghurt and our famous Aussie spice blend. Teamed with fluffy couscous and bright veggies, this bowl of goodness will be your favourite go-to salad.

Tags:Under 650kcalEasy
Allergens:MilkGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


red onion

1 packet

chicken thighs

1 packet

Greek-style yoghurt


1 sachet

Aussie spice blend

(May be present Gluten)

1 packet


(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 cube

chicken stock







1 bag

spinach & rocket mix

1 packet

roasted almonds

(ContainsTree NutsMay be present Gluten, Tree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

Olive Oil

¾ cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2683 kJ
Fat24.7 g
of which saturates5.5 g
Carbohydrate52.6 g
of which sugars16.7 g
Protein47.4 g
Sodium1025 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Slice the red onion into wedges. Place the onion, chicken thigh, a dollop of Greek- style yoghurt, a drizzle of olive oil and Aussie spice blend on a lined oven tray. Toss to coat. Bake the chicken until golden and cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, place couscous in medium bowl and crumble over the chicken stock (1 cube for 2 people / 2 cubes for 2 people). Add the boiling water (see ingredients) to the couscous and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.


While the couscous is cooking, roughly chop the cucumber and tomato. Cut the lemon into wedges. Just before serving, add the tomato, cucumber, spinach & rocket mix, a good squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss to combine.


Divide the couscous salad between bowls. Top with the baked chicken (plus any juices from the oven tray), onion, remaining yoghurt and roasted almonds. Serve with any remaining lemon wedges.