Rosemary Chicken with Courgette Ribbon Couscous
Clock Image
Prep: 15 mins
Cook: 25 mins
Tie up your dinner with a vegetable bow. Courgettes make pretty ribbons stirred through fluffy couscous and served alongside juicy roast chicken.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
521 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 garlic cloves
  • 1 lemon
  • A handful of rosemary, leaves only
  • 2 boneless, skinless chicken breasts
  • A 150g bag of wholewheat couscous
  • 2 courgettes
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 100ml cold water
  • 250ml boiling water
You'll need
  • A couple of bowls
  • Small roasting dish
  • Cling film or a plate
  • Vegetable peeler
  • Heatproof measuring jug
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Peel and grate or crush the garlic. Zest and juice the lemon. Whisk half of the zest and juice with all the garlic and 1 tbsp oil in a bowl. Finely chop the rosemary leaves and add those too. Season with salt and pepper.

  • 3.

    Place the chicken breasts in a roasting tin. Pour over the garlicky rosemary marinade and turn the chicken over a couple of times to coat. Pour in 100ml cold water. Put in the oven and roast for 25 mins.

  • 4.

    Meanwhile, tip the couscous into a bowl and season with a pinch of salt and pepper. Pour in 250 ml boiling water. Cover with cling film or a plate. Set aside to soak.

  • 5.

    Trim the courgette. Using a peeler, peel ribbons from the courgettes, turning as you go so you get long strips off all the sides. Discard the seeded middles. Pop the courgette ribbons in a bowl.

  • 6.

    Whisk the remaining lemon zest and juice with 1 tbsp oil. Season. Pour it over the courgettes to wilt them slightly. Fold through the couscous. Taste and season.

  • 7.

    Insert a sharp knife into the chicken to check if it’s cooked. The flesh should be white and the juices should run clear. If not, cook for a few mins more.

  • 8.

    Serve the rosemary chicken with the courgette ribbon couscous, spooning over the rosemary juices from the roasting tin.

This recipe is from