
By SW Sarah
5-a-day couscous
4 steps
Prep:10minCook:30min
Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one
Updated at: Thu, 17 Aug 2023 00:14:27 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
33
High
Nutrition per serving
Calories1007.7 kcal (50%)
Total Fat58.8 g (84%)
Carbs62.6 g (24%)
Sugars13.6 g (15%)
Protein56.8 g (114%)
Sodium279.9 mg (14%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

1courgette
medium, cut into small chunks

1carrot
medium, cut into small chunks

1red onion
medium, cut into wedges

85gmushroom
quartered

cherry tomatoes

2garlic cloves
peeled

1 Tbspolive oil

½ tsppaprika

½ tspdried chilli flakes

2chicken thighs
bone-in, skin on

50gcouscous

0.5 packparsley
small, or mint, roughly chopped

sweet chilli sauce
optional
Instructions
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.
View on BBC Good Food
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