Chicken & Mediterranean veg cous-cous

Here’s a super easy, quick recipe that feeds many, many mouths in one fell swoop! As ever, this recipe is only a guide – change it up as much as you want, use what you have, especially those almost-expired bits and bobs that have just been lying around for ages. Here’s a one-tray bake, chicken & veg cous-cous!

To make this vegetarian & vegan: remove chicken

Ingredients:

  • 1-2 courgettes
  • 1-2 aubergines
  • 1-2 red onions
  • 1 pack button mushrooms
  • 1/2 bulb garlic, peeled
  • 1 pack diced chicken thigh
  • vegetable oil
  • 5 tbsp paprika
  • 1 tbsp cayenne pepper and/or chilli powder
  • 3 tbsp ground coriander
  • 3 tbsp tumeric
  • S & P
  • 200g cous-cous
  • 200ml boiling water (or stock)
  • juice 1 lime
  • bunch coriander, chopped (mint would work well too)
  • 2 handfuls sultanas (or raisins)
  • 1 romaine lettuce (or 1-2 gem lettuces), shredded

(Don’t worry if you don’t have these specific spices, just throw however much and whatever you have in there that you like!)

IMG_1029

Method:
Serves 8-12+

  1. Preheat oven to 190C
  2. Dice all your vegetables into thumb-sized pieces. Cover the veg & chicken in oil & spices.
  3. Throw your vegetables and chicken into a roasting pan and bake for 40 minutes, turning every 1o minutes.
  4. After 30 minutes of baking, prepare your cous-cous. Simply pour your boiling water (or stock) over the cous-cous in a bowl, stir, and leave for 10 minutes. Stir with a fork after 10 minutes to fluff it up.
  5. Combine the vegetables, shredded lettuce, coriander, sultanas, lime juice and cous-cous together in a large bowl, and serve.

IMG_2467 (2)

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