Spiced Chicken & Vegetable Roast with Couscous

Total: 35 mins

Succulent organic chicken mini fillets roasted with a colourful mix of chunky veg and an aromatic pinch of ras al hanut, served with warm, fluffy couscous and a garlicky yogurt dressing to drizzle over.

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411 kcal
(per portion)

Ingredients you'll need

2 carrots
1 red onion
3 vine tomatoes
250g chicken breast mini fillets
2 tsp ras al hanut
75g wholewheat couscous
4 tbsp 0% fat yogurt
1 garlic clove
1 lemon
A handful of flat leaf parsley, leaves only

From your kitchen

Sea salt
Freshly ground pepper
1 tsp olive oil
150ml boiling water

You'll need

1-2 large roasting tins
Measuring jug

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and slice them into batons. Peel the red onion and slice it into thin wedges. Slice the tomatoes into 8 wedges each.
2.
Slide the chopped veg into a large bowl. Add the chicken mini fillets. Tip in 2 tsp ras al hanut and add a pinch of salt and pepper. Pour over 1 tsp olive oil and toss to coat everything in the seasoning and oil.
3.
Pop the chicken and veg into a large roasting tin (or divide them between 2 if the tin looks overcrowded) and slide into the oven roast for 20-25 mins, till the chicken is cooked through.
4.
Meanwhile, fill and boil your kettle. Tip the couscous into a heatproof bowl and add a pinch of salt. Pour over 150ml boiling water. Cover the bowl with a plate and set aside for 15 mins to soak.
5.
Add 4 tbsp yogurt to a bowl. Peel the garlic and grate it into the yogurt. Squeeze in the juice from half the lemon. Stir in a pinch of salt and pepper.
6.
Finely chop the parsley leaves. When the couscous is cooked, fluff it up with a fork and divide between a couple of plates. Top with the roast chicken and veg and serve with the garlic yogurt on the side, garnished with chopped parsley leaves.

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