5-a-day couscous

30-60 minutes 5 of 5 a day 800 kcal or less couscous fibre folate iron mains reader recipe rebecca roberts salad student recipes vitamin c

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Source

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

drizzle sweet chilli sauce (optional)

Method

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.