5-a-day couscous

Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for two.

Ingredients

Instructions

1. Heat the oven to 180°C/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
2. Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for
   25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.
3. About
   10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for
   5 mins.
4. Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.

Nutrition