Lemon chicken with roasted vegetables and couscous
(from Elyce123’s recipe box)
Reheat 1 portion: microwave on high for 2.5 minutes, until piping hot
Source: delicious. December 2005
Prep time: 20 minutes
Cook time: 35 minutes
Serves 4 people
Categories: December
Ingredients
- 4 boneless and skinless chicken breasts, halved
- 4 garlic cloves, sliced
- zest and juice of 1.5 lemons, plus 1/2 lemon, sliced
- 1 red pepper, deseeded and cut into 8
- 1 red onion, cut into 8 wedges
- 4 tbsp olive oil
- 375g couscous
- 410g chickpeas, drained and rinsed
- handful of sultanas
- 450ml chicken stock, hot
- handful of fresh parsley, roughly chopped
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the chicken into a roasting tin and season. Add the garlic and the zest and juice of 1 lemon, and arrange the lemon slices over the chicken. Scatter around the red pepper and onion and drizzle with the oil. Bake for 30-35 minutes, or until the chicken and vegetables are tender and starting to brown.
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10 minutes before the chicken is ready, put the couscous into a large bowl, add the remaining lemon zest and juice, chickpeas, sultanas and stir in the stock. Cover and leave for 5 minutes, until the liquid has been absorbed, then fluff up with a fork.
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Divide the couscous between plates. Top with the chicken and vegetables. Pour over any cooking juices and sprinkle with the parsley to serve.