Spicy Chicken With Chickpea Couscous
"Fast-roasting the chicken and cherry tomatoes in a hot oven gives this one-pot couscous dinner a fantastic juicy flavour.
For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken broth with vegetable broth.
For a different flavour, add harissa paste instead of the crushed chili."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb skinless boneless chicken breast, cut into chunks
- 1 red onion, sliced
- 9 ounces cherry tomatoes, halved
- 1 (15 ounce) can chickpeas, drained
- 2 teaspoons chili flakes
- 1 tablespoon olive oil
- 2 chicken stock cubes
- 14 ounces couscous
- 1 lemon, Grated zest and juice
- 1 ounce flat-leaf parsley, leaves roughly chopped
directions
- Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
.
- Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
.
- Stir the parsley through, using a fork to lightly separate the couscous.
- Serve with a green salad.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
