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5-a-day couscous with chicken thighs

5-a-day couscous

5-a-day couscous with chicken thighs

Name: 5-a-day couscous with chicken thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 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)

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.4 out of 5.34 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal725
fat36g
saturates8g
carbs54g
sugars18g
fibre9g
protein43g
salt0.9g

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.4 out of 5.34 ratings

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