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Spicy Chicken With Chickpea Couscous

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“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.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Stir the parsley through, using a fork to lightly separate the couscous.
  4. Serve with a green salad.

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