This easy Roast chicken and couscous dish makes for a light and delicious meal you're sure to love. Try this simple recipe out next time you're short on time, it won't disappoint!
Serves44
Cook time55 mins55 minutes
Prep time15 mins15 minutes
Ingredients
8 Coles RSPCA Approved Herb Sprinkled Chicken Portions
2 red onions, cut into wedges
2 carrots, thickly sliced
2 cups (500ml) salt-reduced chicken stock
2 cups (400g) Coles Couscous
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a large baking dish.
Step 2
Place the chicken, onion and carrot in the prepared dish. Bake for 40 mins or until golden and just cooked through.
Step 3
Place the stock in a microwave-safe bowl and cook on high (100%) for 1 min or until heated through. Stir in the couscous. Spoon the couscous mixture around the chicken in the dish. Cover and bake for 10 mins or until couscous is tender. Use a fork to separate the grains. Top with parsley leaves and serve with lemon wedges.
8 Coles RSPCA Approved Herb Sprinkled Chicken Portions
2 red onions, cut into wedges
2 carrots, thickly sliced
2 cups (500ml) salt-reduced chicken stock
2 cups (400g) Coles Couscous
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
Description
This easy Roast chicken and couscous dish makes for a light and delicious meal you're sure to love. Try this simple recipe out next time you're short on time, it won't disappoint!
Method
Step 1
Preheat oven to 200°C. Grease a large baking dish.
Step 2
Place the chicken, onion and carrot in the prepared dish. Bake for 40 mins or until golden and just cooked through.
Step 3
Place the stock in a microwave-safe bowl and cook on high (100%) for 1 min or until heated through. Stir in the couscous. Spoon the couscous mixture around the chicken in the dish. Cover and bake for 10 mins or until couscous is tender. Use a fork to separate the grains. Top with parsley leaves and serve with lemon wedges.
