Chicken & Couscous With Roasted Vegetables

Chicken & Couscous With Roasted Vegetables

Chicken & Couscous With Roasted Vegetables

This little dish is actually a manipulation of a recipe by Jamie Oliver. Ever since finding the perfect way in which to make it, it has been a firm favourite as an entrée at dinner parties, and will probably persist in being so when I become a university student. The ingredients are so damn cheap!

  • 8 chicken legs and/or wings
  • 4 large carrots – peeled and sliced
  • 2 red onions – peeled and quartered
  • Extra Virgin Olive Oil
  • 4 cloves garlic – peeled and chopped
  • Rosemary, Thyme, Sage
  • 150ml hot chicken stock
  • 500g plain couscous
  • Hot water
  • Salt & Pepper

Preparation: 20 mins

Cooking time: 45 mins
Serves 4-8 people

  1. Place chicken pieces in a roasting dish and cover in olive oil. Peel carrots and chop into thick pieces; peel and quarter onions; peel and chop garlic – place all into the roasting dish with even more oil, rosemary, thyme and sage, salt and pepper. Place in the oven at Gas Mark 7 for 45 minutes.
  2. 10 minutes at most before the end, boil some water and crumble a chicken stock cube into a measuring jug. Pour water into jug and whisk with a fork until the stock cube is completely dissolved.
  3. Pour couscous into a bowl, and follow by pouring the hot stock in until submerged. Cover with clingfilm and leave to steam.
  4. Take the roasting dish out of the oven and remove clingfilm from couscous (it should be light and fluffy). Season well and serve immediately.


For a revised version and video demonstration of this recipe: click here.