5-a-Day Couscous with Roasted Vegetables and Chicken Recipe

Introduction

This 5-a-day couscous recipe is a vibrant and wholesome meal packed with colorful vegetables and tender roasted chicken thighs. It’s a simple, nutritious dish that brings together fragrant spices and fresh herbs for a satisfying dinner any night of the week.

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)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the courgette, carrot, red onion, mushrooms, cherry tomatoes, and garlic cloves on a baking tray. Season well and drizzle with 1 tablespoon of olive oil. Toss everything to coat evenly.
2. Step 2: Sprinkle the paprika, dried chilli flakes, and some seasoning over the chicken thighs. Rub the spices into the skin and flesh. Drizzle a little olive oil over the skin, then nestle the chicken thighs among the vegetables on the baking tray.
3. Step 3: Roast in the oven for 25-30 minutes, or until the vegetables begin to crisp and the chicken is cooked through.
4. Step 4: About 10 minutes before the chicken and vegetables are done, place the couscous in a bowl and just cover it with boiling water. Cover the bowl with cling film and set aside for 5 minutes.
5. Step 5: Use a fork to fluff and separate the couscous grains. Toss the roasted vegetables and chopped parsley or mint through the couscous. Season to taste.
6. Step 6: Transfer the couscous and vegetable mixture to a serving plate. Top with the roasted chicken thighs and drizzle with sweet chilli sauce if you like. Serve immediately.

Tips & Variations

• Swap chicken thighs for skinless breasts for a leaner option, but reduce cooking time slightly.
• Add other seasonal vegetables like bell peppers or zucchini for extra color and nutrition.
• Use fresh chilli instead of dried flakes if you prefer a sharper heat.
• For a vegan version, replace chicken with chickpeas and roast with the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a low oven until warmed through. The couscous may dry out slightly on reheating, so add a splash of water or olive oil to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable stock instead of boiling water for the couscous?

Yes, using warm vegetable or chicken stock instead of boiling water will add extra flavor to the couscous.

Is it necessary to use bone-in chicken thighs for this recipe?

Bone-in thighs give more flavor and stay juicier, but you can use boneless thighs or chicken breasts if preferred; adjust cooking time accordingly.