Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, mediterranean roast chicken and vegetables with cous cous!. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic. Season with salt and pepper and serve.
Mediterranean roast chicken and vegetables with cous cous! is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mediterranean roast chicken and vegetables with cous cous! is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook mediterranean roast chicken and vegetables with cous cous! using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mediterranean roast chicken and vegetables with cous cous!:
- Prepare 1 Whole red pepper (200g)
- Make ready 1 Whole aubergine (200g)
- Get Approx 12 Cherry tomatoes (200g)
- Prepare 1 large red onion (175g)
- Get 2 chicken breasts (300g)
- Take 3 cloves garlic
- Make ready 2 table spoons of harissa (pesto of preferred)
- Prepare Olive oil
- Prepare 150 g giant wholewheat couscous
- Get 1 chicken stock cube
- Prepare 12 g pumpkin seeds
- Make ready 45 g feta cheese
- Make ready Balsamic glaze
Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss. While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again.
Steps to make Mediterranean roast chicken and vegetables with cous cous!:
- Firstly preheat the oven to 170 degrees Celsius, chop the vegetables to be roasted, into large chunks, pepper, onion, courgette and aubergine. (Leave some onion to go with the chicken - 3 pieces) Drizzle with olive oil and season according to taste. I used salt, pepper and garlic powder. These need to be cooked for 45 mins at 170 degrees.
- The next thing to prepare is the chicken, place the breasts in an ovenproof dish, with the left over onion chunks and the garlic cloves (peeled and crushed). Spoon the harissa (if you aren’t keen on spice, use red pesto!) onto the chicken breasts and drizzle a little olive oil on the onion and garlic, place in the oven for ten minutes initially, before covering with foil.
- Next to prepare the tomatoes as they only take 25 mins to roast, put them onto an oven proof dish and drizzle with olive oil, salt and pepper. Place in the oven. When doing this, check on the other roasting vegetables and turn them if necessary. If the chicken has been in 10 mins - add half a stock cube and 150ml of boiling water and cover with foil. This is to prevent the chicken from drying out.
- Once everything is in the oven, keep an eye on it all. The chicken will need 10 mins uncovered, then 20 covered then 10 uncovered again. The other vegetables just continue roasting for 45 mins and the tomatoes shorter.
- After about 30 mins, weigh out the giant cous cous and use the second half of the stock cube to simmer the cous cous in. (Follow the instructions on the cous cous packet, they are all a little different) bring the stock to the boil, add the cous cous and simmer for as long as directed.
- Everything should begin to look like it’s almost done, when the chicken has been in 40 mins, cut through and check the juices are running clear. If so, leave to stand. Then remove the tomatoes as they should be done. When the cous cous is softened, drain it.
- Now you can begin to assemble the dish, I started with the giant cous cous.
- Then added the roasted vegetables, the tomatoes and the chicken. I then took the juices from the chicken dish (It’s a mixture of harissa and stock - very tasty!) and spooned it all over the dish.
- I then added the crumbled feta, some balsamic glaze and topped with pumpkin seeds for added texture. Enjoy!!
Let the couscous sit, undisturbed, for ten minutes. Add the chicken broth in a cooking pot, allow to boil before adding the couscous into the boiling broth (ensure water is slightly above the couscous). Lower the heat and allow to cook until done. Place the saucepan on a low heat, heat up vegetable oil and then stir in the vegetables. Stir in water, sun-dried tomatoes, red pepper flakes and contents of Spice Sack; bring to boil.
So that’s going to wrap this up with this exceptional food mediterranean roast chicken and vegetables with cous cous! recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
