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5-a-day couscous

5-a-day couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

Nutrition: per serving


  • 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)


  • 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.

Goes well with

Recipe from Good Food magazine, September 2013


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A star rating of 4.4 out of 5.29 ratings

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