Roast chicken with cucumber couscous

Prep: 15 mins
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Try this yummy variation on an old favourite.

By Food24 April 24 2020
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Ingredients (15)

6-8 chicken — pieces
salt and freshly ground black pepper
5 ml cumin — seeds, toasted
5 ml paprika
2 ml cayenne pepper
fresh coriander — handful, chopped
lemon — zest and juice
375 ml couscous
fresh parsley — chopped
fresh mint — roughly chopped
30 ml lemon juice
6 Dried Turkish Peaches — finely chopped
salt and freshly ground black pepper
6 cucumber
60 ml pomegranate seeds
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Preheat the oven to 190 °C. Grease an ovenproof dish with nonstick spray.

1. Season the chicken with salt and pepper and arrange in the prepared dish.


2. Mix the ingredients well and sprinkle over the chicken. Use your hands to rub into the chicken. Cover with foil and roast for 15 minutes.

3. Remove the foil and roast for  another 15 minutes.


4. Put the couscous in  a glass bowl and cover with boiling water. Cover the bowl with clingfilm and let it stand for 15 minutes until the couscous has swollen. Remove the clingfilm and separate the couscous grains using a fork.

5. Mix in the rest of the ingredients except the cucumber and pomegranate seeds (if using).

6. Cut the mini cucumbers into long strips or the large cucumber into small cubes. Spoon the couscous into a serving dish, sprinkle the cucumber and pomegranate seeds (if using) over and serve with the chicken

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