Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Preheat the oven to 230 ̊C/210 ̊C fan/gas mark 8.
  2. Place the carrots on a large baking tray. Drizzle with the oil and season with the curry powder and some salt and pepper. Roast for 20 minutes until tender.
  3. Cook the couscous in chicken stock according to package instructions, adding the turmeric for colour. Season well and fluff with a fork.
  4. In a small bowl, combine the yoghurt with the lemon juice and some black pepper.
  5. On a serving platter, top the couscous with the curried carrots, shredded chicken, lemon yoghurt, some fresh mint and some chopped avocado, if desired. Serve with lemon wedges for squeezing.

Nutrition Facts

Per Serving: 678kcals, 17.8g fat (4.5g saturated), 84.6g carbs (8.7g sugars), 42.3g protein, 4.5g fibre, 0.435g sodium

SaladsLunch & snacksLow-fat

Popular in Salads

Salmon, cucumber and melon salad with green shallot dressing