Ingredients
- 1 lb skinless boneless chicken breast
- cut into chunks
- 1 red onion
- sliced
- 9 ounces cherry tomatoes
- halved
- 1 (15 ounce) can chickpeas
- drained
- 2 teaspoons chili flakes
- 1 tablespoon olive oil
- 2 chicken stock cubes
- 14 ounces couscous
- 1 lemon
- Grated zest and juice
- 1 ounce flat-leaf parsley
- leaves roughly chopped
Instructions
- Preheat the oven to 400F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil.
- Season and roast for about 10 mins.a .
- Make up the stock with 2 1/2 cups boiling water.
- Stir the couscous into the roasting tin followed by the stock, lemon zest and juice.
- Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.a .
- Stir the parsley through, using a fork to lightly separate the couscous.
- Serve with a green salad.
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