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5-a-day couscous

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 725
  • Carbohydrates 54
  • Saturated Fat 8
  • Sugar 18
  • Protein 43
  • Fat 36
  • Fibre 9
  • Salt 0.9

Nutrition per serving

  • Calories 725
  • Carbohydrates 54
  • Saturated Fat 8
  • Sugar 18
  • Protein 43
  • Fat 36
  • Fibre 9
  • Salt 0.9

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

  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.

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