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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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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