5-a-day couscous
By Good Food
Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one
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Prep:10 mins
Cook:30 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 725
-
fat 36g
-
saturates 8g
-
carbs 54g
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sugars 18g
-
fibre 9g
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protein 43g
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salt 0.9g
Ingredients
- 1 medium courgette, cut into small chunks
- 1 medium carrot, cut into small chunks
- 1 medium red onion, cut into wedges
- 85g mushrooms, 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)
Method
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.
