5-a-day couscous with chicken thighs
About this recipe
Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one
Tags
Nutrition per Serving
Credits
Good Food team
BBCGoodFood / Tasty
Rating
4.4 / 5
29 ratings
Directions
Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.
About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins.
Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.
Ingredients
Equipment needed
baking pan, bowl, oven
1 medium courgette, cut into small chunks
1 medium carrot, cut into small chunks
1 medium red onion, cut into wedges
85g mushroom, quartered
handful cherry tomatoes (about 8)
2 garlic cloves, peeled
1 tbsp olive oil
½ tsp paprika
½ tsp dried chilli flakes
2 bone-in chicken thighs, skin on
50g couscous
½ small pack parsley or mint, roughly chopped
drizzle sweet chilli sauce (optional)
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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