Roast Chicken With Cous Cous

A community recipe by cornflower2000

Not tested or verified by Nigella.com

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Introduction

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 ounces 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.