Ingredients

• 220 g skinless chicken breast — cut into small 1 cm cubes
• 120 g low fat greek yogurt — plain
• 80 g dry couscous — uncooked
• 220 ml low sodium chicken stock — warm
• 40 g lemon — zested and juiced
• 10 g fresh parsley — finely chopped
• 10 g olive oil — for pan
• 1 pinch fine sea salt — or to taste

Instructions

1. In a small bowl, mix the greek yogurt with half of the lemon zest, 1 tablespoon (about 15 ml) of lemon juice, half of the chopped parsley, and a pinch of salt; set aside at room temperature so it stays gentle on the stomach.
2. Place the couscous in a heatproof bowl, add 1 g salt, then pour the warm chicken stock over it, cover with a plate, and let sit for 7–8 minutes until very soft; fluff with a fork, adding a splash of extra hot water if you prefer it softer and easier to eat.
3. While the couscous steeps, heat the olive oil in a non-stick pan over medium heat, add the cubed chicken in a single layer, and cook for 6–8 minutes, stirring occasionally, until just cooked through but still tender; avoid browning heavily to keep flavors and smells mild.
4. Reduce the heat to low, add the yogurt-lemon mixture to the pan with the chicken, stirring gently for 1–2 minutes just until warm and creamy but not boiling, then remove from heat and taste, adding a little more lemon juice or salt only if you feel up to stronger flavor.
5. Divide the soft couscous between two small bowls, spoon the creamy lemon herb chicken over the top, and finish with the remaining parsley and lemon zest for a light aroma rather than a strong smell.