Stranger Foods

5-a-day couscous

Serves 2 | Prep 10 mins | Cook 30 mins

Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for two.

Ingredients

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Heat the oven to 180°C/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 until the vegetables are starting to crisp and the chicken is cooked through.
About 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 .
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.