Description
A vibrant and healthy 5-a-day couscous recipe featuring roasted vegetables and succulent bone-in chicken thighs, tossed with fluffy couscous and fresh herbs. This dish combines a variety of colorful vegetables and flavorful spices, making it a nutritious and satisfying meal perfect for any day of the week.
Ingredients
Scale
Vegetables & Herbs
- 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
- ½ small pack parsley or mint, roughly chopped
Proteins
- 2 bone-in chicken thighs, skin on
Grains
- 50g couscous
Spices & Oils
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp dried chilli flakes
- Salt and freshly ground black pepper, to season
Optional
- Drizzle sweet chilli sauce (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Heat the oven to 200C/180C fan/gas 6. Place the courgette, carrot, red onion, mushrooms, cherry tomatoes, and garlic cloves on a baking tray. Season well with salt and pepper, drizzle with 1 tbsp olive oil, and toss everything until evenly coated.
- Season and Arrange Chicken: Sprinkle the paprika, dried chilli flakes, and seasoning over the chicken thighs. Rub the spices and seasoning into the skin and flesh. Drizzle a little olive oil over the chicken skin and nestle the thighs among the vegetables on the baking tray.
- Roast Chicken and Vegetables: Roast everything in the oven for 25-30 minutes until the vegetables begin to crisp and the chicken is cooked through (juices should run clear and meat reach an internal temperature of 75°C).
- Prepare Couscous: About 10 minutes before the chicken and vegetables finish roasting, put the couscous in a bowl. Pour just-boiled water over the couscous to cover it, then cover the bowl with cling film and set aside for 5 minutes to absorb the water.
- Fluff and Combine: Fluff the couscous grains with a fork to separate them. Toss the roasted vegetables and chopped parsley or mint through the couscous. Season to taste with salt and pepper.
- Serve: Transfer the couscous and vegetables to a serving plate. Top with the roasted chicken thighs and, if desired, drizzle with sweet chilli sauce. Serve immediately for a warm, flavorful meal.
Notes
- You can substitute the bone-in chicken thighs with boneless if preferred, but adjust cooking time accordingly.
- For a vegetarian version, omit the chicken and add extra vegetables or chickpeas for protein.
- The sweet chilli sauce is optional but adds a nice subtle heat and sweetness to the dish.
- Use fresh herbs like parsley or mint to brighten the flavors and add freshness.
- Make sure not to overcook the couscous; just enough to fluff is perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: 5-a-day, couscous, roasted vegetables, chicken thighs, healthy recipe, Mediterranean, easy dinner