Name: Roast chicken with cucumber couscous
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 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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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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Method:

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.

Rub

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.

Couscous

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