Roasted chicken and couscous salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Roasted chicken and couscous salad recipe By You Magazine - February 23, 2018 I was brought up eating couscous, but when I first came to London no one had heard of it. Thirty years later, I reckon it’s cooked as often as pasta. This makes a healthy and wholesome lunch or supper, and the best thing about it is that it can be scaled up if you’re cooking for a lot of people. If that’s the case, I spoon the nuggets of chicken on top at the end and scatter over a few extra leaves of the herbs, plus a handful of pomegranate seeds – I love the way they glisten like jewels. I also find this a useful recipe when I’m training for a marathon; I swap the couscous for quinoa for a nutritional boost. Phillipa Langley SERVES 4-6 FOR THE CHICKEN juice of 1 lemon 2 garlic cloves, crushed 1 tbsp olive oil 1 tsp tomato purée 1 tsp each salt and black pepper 2 large chicken breasts, cut into 3cm cubes FOR THE VEGETABLES AND COUSCOUS ½ small butternut squash, chopped into 3cm cubes 2-3 tbsp olive oil, plus extra to drizzle over the salad and couscous 3 red onions, chopped into 3cm cubes 1 red and 1 green pepper, deseeded and chopped into 3cm cubes 200g couscous 200ml hot chicken or vegetable stock juice of 2 limes 4 spring onions, finely chopped small handful of mint and coriander leaves, freshly chopped salt and black pepper 1. Preheat the oven to 200C/180C fan/gas 6. 2. Put the lemon juice, garlic, oil, tomato purée, salt and pepper in a large bowl. Mash the tomato purée into the other ingredients using the back of a spoon, then add the chicken cubes and set aside to marinate. You can prepare this up to a day before, if you like. (Not only does this infuse with the flavours of the marinade, but it also ensures that it becomes extra tender on cooking.) 3. Toss the squash with about ½ tablespoon of the oil in a bowl, then tip it into a roasting tin and roast for 10 minutes. Meanwhile, add the remaining vegetables to the bowl with the rest of the oil, season and toss well. 4. When the squash has been roasting for 10 minutes, add the other vegetables and any oil in the bowl to the tin and roast for a further 20 minutes until they’re tender and golden at the edges. 5. After all the vegetables have been in for 5 minutes, tip the chicken into a separate ovenproof dish and roast it underneath the vegetables for about 15 minutes until the pieces are golden and cooked through. While everything is roasting, prepare the couscous. Put it in a large bowl, pour over the stock, cover with a lid and leave it to soak – it will be ready to fluff up in about 15 minutes. 6. When the roasting time is up check the chicken: cut through a piece to make sure there are no pink juices remaining. 7. Use a fork to fluff up the couscous and separate all the grains. Pour over the lime juice and tip the spring onions into the bowl along with the herbs, some seasoning and a glug of olive oil. Spoon in the roasted vegetables and chicken. Carefully mix everything together, then spoon on to a large platter and let everyone help themselves. GET 20 PER CENT OFF TONY’S BOOK Recipe from Feasts from the Middle East by Tony Kitous, founder of Comptoir Libanais restaurants and delis, to be published on 8 March by HQ, price £20. Tony grew up in Algeria, with a love of home cooking and the food culture of his homeland. In the book he shares the flavour-packed, affordable dishes he loves the most (many inspired by his mum Zohra and by family memories), ranging from easy morning meals to grand dinners with friends. To order a copy for £16 until 11 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved