5-a-day Couscous with Chicken Thighs

Name: 5-a-day Couscous with Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 1
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; 1/2 tsp paprika; 1/2 tsp dried chilli flakes; 2 bone-in chicken thighs skin on; 50g couscous; 1/2 small pack parsley or mint, roughly chopped; drizzle sweet chilli sauce (optional)

4.40 (32)

⏱ 40 mins 🍽 Serves 1 ✅ Easy 🏷 Main course

This single-serving dinner combines roasted courgette, carrot, red onion, mushrooms, and tomatoes with spiced chicken thighs. The vegetables and chicken are roasted together on one tray, while couscous is prepared separately. The finished dish is assembled by mixing the fluffy couscous with the roasted vegetables and fresh herbs, then topping it all with the crispy chicken. An optional sweet chilli sauce drizzle adds a final touch. It's a balanced and satisfying meal packed with flavour.

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
1/2 tsp paprika
1/2 tsp dried chilli flakes
2 bone-in chicken thighs skin on
50g couscous
1/2 small pack parsley or mint, roughly chopped
drizzle sweet chilli sauce (optional)

Method

Preheat your oven to 200C/180C fan/gas 6. Arrange the prepared vegetables and whole garlic cloves on a baking tray. Season generously, add 1 tbsp olive oil, and toss to coat everything evenly.
Season the chicken thighs with the paprika, chilli flakes, and additional seasoning, rubbing the spices into the skin and meat. Drizzle a small amount of oil over the skin and place the thighs amongst the vegetables. Roast for 25-30 mins until the chicken is fully cooked and the vegetables begin to crisp.
Approximately 10 mins before the roasting is complete, place the 50g couscous in a bowl. Pour over just enough boiling water to cover it, then cover the bowl with cling film. Leave it to stand for 5 mins.
Use a fork to fluff the couscous and separate the grains. Stir the roasted vegetables and chopped parsley or mint through the couscous, season to taste, and plate it up. Place the chicken thighs on top and finish with a drizzle of sweet chilli sauce if desired.

Nutrition (per serving)

Calories725 kcal

Fat36 g

Saturates8 g

Carbs54 g

Sugars18 g

Fibre9 g

Protein43 g

Sodium360 mg

Recipe details

Skill levelEasy

CategoryMain course