5-a-day couscous
If you have approximately 40 minutes to spend in the kitchen, 5-a-day couscous might be a spectacular dairy free recipe to try. This main course has 1094 calories, 61g of protein, and 64g of fat per serving. This recipe serves 1. For $4.47 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. If you have dried chilli flakes, parsley, red onion, and a few other ingredients on hand, you can make it. This recipe from BBC Good Food has 173 fans. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is super. If you like this recipe, you might also like recipes such as Rose Colored Couscous (Israeli Couscous with Beets and Walnuts), Fish With Couscous Salad Recipe (omega 3 And Couscous), and Fresh Stuffed Tomatoes – or the day California Tomato Farmers saved the day.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 medium courgette, cut into small chunks
1 medium carrot, cut into small chunks
1 medium red onion, cut into wedges
85g mushroom, 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
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
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. 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. 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. 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.
Step by step:
1. Heat the oven to 200C/180C fan/gas
2. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
3. Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh.
4. 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.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
