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Roast Chicken With Cous Cous

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Quick and easy Chicken and Cous Cous recipe.

Quick and easy Chicken and Cous Cous recipe.

Ingredients

Serves: 4

Metric Cups
  • 1⅔ kilograms chicken (free range)
  • 1 lemon (halved)
  • 2 red onions (in quarters)
  • 2 carrots (in chunks)
  • mint (sprigs)
  • olive oil
  • 1 teaspoon cumin
  • 200 grams roasted peppers (in a jar, chopped)
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground coriander
  • 313 millilitres couscous
  • 3¾ pounds chicken (free range)
  • 1 lemon (halved)
  • 2 red onions (in quarters)
  • 2 carrots (in chunks)
  • mint (sprigs)
  • olive oil
  • 1 teaspoon cumin
  • 7 ounces roasted peppers (in a jar, chopped)
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground coriander
  • 11 fluid ounce couscous

Method

Roast Chicken With Cous Cous is a community recipe submitted by cornflower2000 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 220c
  • Deeply slash legs of chook Pop lemon inside chook Rub skin with oil, salt, pepper, and cumin and place in pan and roast for 15mins Turn oven down to 180c
  • Add onions, carrots and roast for 1 hour
  • Lift chicken out and cover with foil Spoon vegies onto a board and chop; pop back in pan; put over medium heat add 2 cups water and scrape.
  • Add capscium, paprika, coriander and cous cous to pan; bring to boil then turn off heat and rest for 5 minutes.
  • Fluff up cous cous and stir through mint and some olive oil.
  • Serve chicken on bed of cous cous.
  • Preheat oven to 220c
  • Deeply slash legs of chook Pop lemon inside chook Rub skin with oil, salt, pepper, and cumin and place in pan and roast for 15mins Turn oven down to 180c
  • Add onions, carrots and roast for 1 hour
  • Lift chicken out and cover with foil Spoon vegies onto a board and chop; pop back in pan; put over medium heat add 2 cups water and scrape.
  • Add capscium, paprika, coriander and cous cous to pan; bring to boil then turn off heat and rest for 5 minutes.
  • Fluff up cous cous and stir through mint and some olive oil.
  • Serve chicken on bed of cous cous.
  • Tell us what you think