How to Cook Roasted Chicken With Couscous
Serves: 4
Preparation time: 15 mins
Cooking time: 1 ½ hours
Ingredients needed to make Roasted Chicken With Couscous:
- 1 ¾ kg whole chicken
- 250 gm couscous
- 200 gm canned roasted red peppers, drained and coarsely chopped
- 2 carrots, peeled and chopped into bite-sized chunks
- 2 red onions, peeled and sliced into quarters
- 1 tbsp ground coriander
- 1 heaping tsp ground cumin
- 1 tsp smoked paprika
- 1 lemon, halved
- 3-4 fresh mint sprigs, leaves picked and chopped
- Extra virgin olive oil
- Olive oil
Cooking instructions for Roasted Chicken With Couscous:
- Warm up your oven to 400 degrees F.
- Carve out criss-cross cuts across the legs of the chicken, using a sharp knife.
- Pack the lemon wedges within the chicken and smother its skin with a generous lashing of olive oil.
- Rub ground cumin and a dash of seasonings all over the chicken and transfer it into a roasting pan.
- Roast in the oven for about 15 minutes before readjusting the temperature setting to 350 degrees F.
- Throw in the onion as well as carrot chunks and continue to roast for one more hour or until the meat is cooked through and the juices ooze out from it.
- Transfer the chicken to a plate and wrap it up in a sheet of aluminum foil to keep warm.
- Chop the roasted veggies into coarse chunks and toss them back to the roasting pan.
- Pour in 500 ml water and and place it in top of medium heat.
- Stir in the roasted peppers and sprinkle the coriander, paprika and couscous on top.
- Give it a good stir to mix well and squeeze out the juices of the lemon, stuffed earlier within the chicken.
- Cook the mixture until it starts boiling and remove from heat.
- Let it stand for about 5 minutes to allow the water to seep into the couscous to make it fluffier.
- Fold in the mint and finish it off with a generous drizzling of extra virgin olive oil.
- Chop the chicken into smaller pieces and serve them on a bed of couscous-veggie mixture.
Image credit: Wikimedia Commons
