Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, mediterranean roast chicken and vegetables with cous cous!. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Quite a healthy dish with plenty of vegetables and fairly cheap too. Just scale down the portions for fewer people. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while You Might Also Like: One Pan Moroccan Chicken and Couscous.
Mediterranean roast chicken and vegetables with cous cous! is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Mediterranean roast chicken and vegetables with cous cous! is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mediterranean roast chicken and vegetables with cous cous! using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mediterranean roast chicken and vegetables with cous cous!:
- Make ready 1 Whole red pepper (200g)
- Make ready 1 Whole aubergine (200g)
- Prepare Approx 12 Cherry tomatoes (200g)
- Make ready 1 large red onion (175g)
- Make ready 2 chicken breasts (300g)
- Make ready 3 cloves garlic
- Take 2 table spoons of harissa (pesto of preferred)
- Prepare Olive oil
- Take 150 g giant wholewheat couscous
- Get 1 chicken stock cube
- Take 12 g pumpkin seeds
- Prepare 45 g feta cheese
- Make ready Balsamic glaze
The Mediterranean flavors really shine in this simple spring salad and the roasted chickpeas add a lovely crunch. This Mediterranean Chicken Couscous Salad requires quite a lot of chopping. But very little cooking if you have leftover cooked WW Mediterranean Salad with Couscous and Chicken. I also added a can of chickpeas for extra fiber.
Instructions to make Mediterranean roast chicken and vegetables with cous cous!:
- Firstly preheat the oven to 170 degrees Celsius, chop the vegetables to be roasted, into large chunks, pepper, onion, courgette and aubergine. (Leave some onion to go with the chicken - 3 pieces) Drizzle with olive oil and season according to taste. I used salt, pepper and garlic powder. These need to be cooked for 45 mins at 170 degrees.
- The next thing to prepare is the chicken, place the breasts in an ovenproof dish, with the left over onion chunks and the garlic cloves (peeled and crushed). Spoon the harissa (if you aren’t keen on spice, use red pesto!) onto the chicken breasts and drizzle a little olive oil on the onion and garlic, place in the oven for ten minutes initially, before covering with foil.
- Next to prepare the tomatoes as they only take 25 mins to roast, put them onto an oven proof dish and drizzle with olive oil, salt and pepper. Place in the oven. When doing this, check on the other roasting vegetables and turn them if necessary. If the chicken has been in 10 mins - add half a stock cube and 150ml of boiling water and cover with foil. This is to prevent the chicken from drying out.
- Once everything is in the oven, keep an eye on it all. The chicken will need 10 mins uncovered, then 20 covered then 10 uncovered again. The other vegetables just continue roasting for 45 mins and the tomatoes shorter.
- After about 30 mins, weigh out the giant cous cous and use the second half of the stock cube to simmer the cous cous in. (Follow the instructions on the cous cous packet, they are all a little different) bring the stock to the boil, add the cous cous and simmer for as long as directed.
- Everything should begin to look like it’s almost done, when the chicken has been in 40 mins, cut through and check the juices are running clear. If so, leave to stand. Then remove the tomatoes as they should be done. When the cous cous is softened, drain it.
- Now you can begin to assemble the dish, I started with the giant cous cous.
- Then added the roasted vegetables, the tomatoes and the chicken. I then took the juices from the chicken dish (It’s a mixture of harissa and stock - very tasty!) and spooned it all over the dish.
- I then added the crumbled feta, some balsamic glaze and topped with pumpkin seeds for added texture. Enjoy!!
Mix the grilled veg in with the cous cous and serve with the Cod and Mediterranean sauce over the top. It's perfect for a side dish or lunchtime meal. This roasted variety of Mediterranean vegetables is healthy and delicious. Serve with couscous and hummus dip. Roasted Mediterranean Vegetables with Bulgar Wheat & FetaSnap Happy Bakes. squash, garlic bulb, olive oil, tomatoes, olives, red One Dish Roasted Chicken and VegetablesRecipesPlus. boneless chicken thighs, cherry tomatoes, garlic, white wine.
So that’s going to wrap this up with this special food mediterranean roast chicken and vegetables with cous cous! recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
