4 Northern Ireland chicken fillets
Cajun seasoning
Spicy couscous
200g couscous
8 cherry tomatoes
1 yellow pepper
1tsp Cajun seasoning
1 chicken stock cube + boiling water
120g Northern Ireland natural yogurt
Pre–heat the oven to 180ºC.
Cover the chicken fillets with Cajun seasoning and put in an ovenproof dish. Cook until no longer pink.
Boil water and dissolve the chicken stock cube. Put the couscous in a bowl and pour over enough stock to just cover. Leave to absorb.
Halve the tomatoes, chop the pepper and add to the couscous. Stir in the Cajun seasoning.
Serve with the chicken. Spoon two tablespoons of the yogurt over the chicken, and serve the remainder on the side.
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