5-a-Day Roasted Chicken and Vegetable Couscous Recipe
A vibrant and nutritious 5-a-day couscous recipe featuring roasted chicken thighs and a medley of fresh vegetables, seasoned with smoky paprika and a hint of dried chili flakes. This wholesome dish combines tender, juicy chicken with fluffy couscous tossed with roasted courgette, carrot, red onion, mushrooms, and cherry tomatoes, finished with fresh herbs and an optional sweet chili sauce drizzle for added flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Vegetables
- 1 medium courgette, cut into small chunks
- 1 medium carrot, cut into small chunks
- 1 medium red onion, cut into wedges
- 85g mushrooms, quartered
- Handful cherry tomatoes (about 8)
- 2 garlic cloves, peeled
Chicken & Seasonings
- 2 bone-in chicken thighs, skin on
- ½ tsp paprika
- ½ tsp dried chilli flakes
- Salt and pepper, to season
- 1 tbsp olive oil (plus extra for drizzling over chicken)
Couscous & Herbs
- 50g couscous
- ½ small pack parsley or mint, roughly chopped
- Drizzle sweet chilli sauce (optional)
Instructions
- Prepare the oven and vegetables: Preheat your oven to 200°C (180°C fan, gas mark 6). Place the chopped courgette, carrot, red onion, mushrooms, cherry tomatoes, and peeled garlic cloves onto a baking tray. Season generously with salt and pepper, drizzle 1 tablespoon of olive oil over the vegetables, and toss everything together until evenly coated.
- Season the chicken thighs: Sprinkle paprika, dried chili flakes, salt, and pepper over the chicken thighs. Rub the spices thoroughly into the skin and flesh. Drizzle a little olive oil on the skin for extra crispiness. Nestle the seasoned chicken thighs among the vegetables on the baking tray.
- Roast chicken and vegetables: Place the tray in the preheated oven and roast for 25-30 minutes, or until the vegetables start to crisp and the chicken is fully cooked through (internal temperature should be 75°C/165°F).
- Prepare the couscous: About 10 minutes before the chicken and vegetables are done roasting, place the couscous in a heatproof bowl and cover with boiling water just enough to cover it. Cover the bowl tightly with cling film and let it sit for 5 minutes to absorb the water.
- Fluff and combine couscous with vegetables and herbs: After 5 minutes, fluff the couscous with a fork to separate the grains. Toss the roasted vegetables and chopped parsley or mint through the couscous. Season with salt and pepper to taste.
- Serve the dish: Transfer the couscous and vegetables mixture onto a serving plate. Top it with the roasted chicken thighs. Optionally, drizzle sweet chili sauce over the chicken to add sweetness and a tangy kick.
Notes
- Bone-in chicken thighs with skin are recommended for juicier meat and crispy skin, but boneless or skinless can be used if preferred.
- If you like more spice, adjust the amount of dried chili flakes or add a pinch of cayenne pepper.
- Fresh herbs can be substituted with other herbs such as cilantro or basil depending on preference.
- This dish pairs well with a side salad or steamed greens for an extra nutrient boost.
- Leftover couscous can be stored in an airtight container in the fridge for up to 2 days.
Keywords: 5-a-day couscous, roasted chicken thighs, healthy dinner, Mediterranean recipe, vegetable couscous, easy oven meal, roasted vegetables with couscous
