Couscous with roasted vegetables, feta and chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Pat chicken dry and season lightly first with salt, pepper and olive oil, then with your spice mix. Let stand at room temperature for 1 hour, or if possible cover and refrigerate overnight. Set water bath to 145°F. Place chicken in a vacuum sealable bag along with lemon slices (you can also use the water displacement method). Cook for 2 hours for moist chicken, or up to 2.5 for a firmer texture. Remove chicken from the water bath, discard the lemons and reserve any excess cooking liquid. Heat a glug of olive oil in a pan until very hot. Sear chicken 1-2 minutes per side. When you flip the chicken add the reserved cooking liquid. Plate with freshly torn cilantro.

Step 2

Step 2. Preheat oven to 475°F. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place vegetables on baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, then toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting. If desired move oven rack closer to broiler and broil for 1-2 minutes to add a light char. While vegetables are roasting, whisk together remaining 3 tablespoon olive oil, lemon juice, garlic, cumin, coriander, cinnamon and 1/4 teaspoon salt in a small mixing bowl and set aside. Bring chicken broth, 1/2 teaspoon salt and turmeric to a boil. Place couscous in a large mixing bowl, pour hot chicken broth over couscous, stir, cover with plastic wrap and let rest for 5 minutes. Add roasted vegetables in pan with canned tomato and let simmer. Add roasted vegetables, cilantro, mint and lemon mixture to couscous and toss to evenly coat, seasoning with more salt if desired.