5-a-day couscous

5-a-day couscous

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 1

Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
725
protein
43g
carbs
54g
fat
36g
saturates
8g
fibre
9g
sugar
18g
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)

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, September 2013

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Comments

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tgreenwo's picture
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Lacking a bit of taste for me

Mrs B's picture

Lovely, easy meal... I've made it a few times and just use the veg that I've got left in my fridge. It tastes good every time. The portion is quite big for one and the chicken takes longer than 25 mins.

LizzieColledge's picture

Very, very generous portion but also very tasty. If you don't want it too spicy try mixing the spices with the oil first and then rub into the chicken skin.

inkypink's picture

Really tasty and easy but seems a lot for one? Made two meals for me, although my veg may have been large rather than medium. I used fresh coriander as that's all I had but it was lovely.

LilMissEmka's picture
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What a lovely recipe and so easy to make. Went down a treat :)

druunica89's picture

Very yummy and easy to prepare! Hubby requested more meals like this one :)
Also added one medium sized aubergine when roasting and a chopped avocado after it was all done. Used both mint and parsley, as I love that combo. I will definitaly make this again!

reevey's picture

Loved it. Full of flavour, very simple instructions and well balanced dish, we'd happily it again.

shawski's picture

Great recipe and healthy as 5 of your 5 a day! Chicken took longer to cook than 25 mins though. Already made it a few times and it's becoming one of our favourite recipes. :-)

mamoja's picture
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Very delicious. The whole Family liked it. Instead of chilisauce we took fresh natural yoghurt as it is served with turkish and greek dishes. Greetings from Germany.

gauri_2606's picture
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Tried this out without the chicken. I chose to season with simple salt, pepper and lemon juice and it turned out superbly light, healthy and simply delicious!!!!

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