Simple Way to Prepare Delicious Mediterranean roast chicken and vegetables with cous cous!

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mediterranean roast chicken and vegetables with cous cous!. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper. Quite a healthy dish with plenty of vegetables and fairly cheap too. Just scale down the portions for fewer people.

Mediterranean roast chicken and vegetables with cous cous! is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Mediterranean roast chicken and vegetables with cous cous! is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook mediterranean roast chicken and vegetables with cous cous! using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mediterranean roast chicken and vegetables with cous cous!:

1. Get 1 Whole red pepper (200g)
2. Take 1 Whole aubergine (200g)
3. Take Approx 12 Cherry tomatoes (200g)
4. Prepare 1 large red onion (175g)
5. Take 2 chicken breasts (300g)
6. Prepare 3 cloves garlic
7. Get 2 table spoons of harissa (pesto of preferred)
8. Take Olive oil
9. Prepare 150 g giant wholewheat couscous
10. Prepare 1 chicken stock cube
11. Make ready 12 g pumpkin seeds
12. Make ready 45 g feta cheese
13. Make ready Balsamic glaze

Serve with couscous and hummus dip. Fresh vegetables served with couscous couldn't be a simpler side dish to make. Simply chop, and stick in the oven. Remove the foil from the tin.

Steps to make Mediterranean roast chicken and vegetables with cous cous!:

1. Firstly preheat the oven to 170 degrees Celsius, chop the vegetables to be roasted, into large chunks, pepper, onion, courgette and aubergine. (Leave some onion to go with the chicken - 3 pieces) Drizzle with olive oil and season according to taste. I used salt, pepper and garlic powder. These need to be cooked for 45 mins at 170 degrees.
2. The next thing to prepare is the chicken, place the breasts in an ovenproof dish, with the left over onion chunks and the garlic cloves (peeled and crushed). Spoon the harissa (if you aren’t keen on spice, use red pesto!) onto the chicken breasts and drizzle a little olive oil on the onion and garlic, place in the oven for ten minutes initially, before covering with foil.
3. Next to prepare the tomatoes as they only take 25 mins to roast, put them onto an oven proof dish and drizzle with olive oil, salt and pepper. Place in the oven. When doing this, check on the other roasting vegetables and turn them if necessary. If the chicken has been in 10 mins - add half a stock cube and 150ml of boiling water and cover with foil. This is to prevent the chicken from drying out.
4. Once everything is in the oven, keep an eye on it all. The chicken will need 10 mins uncovered, then 20 covered then 10 uncovered again. The other vegetables just continue roasting for 45 mins and the tomatoes shorter.
5. After about 30 mins, weigh out the giant cous cous and use the second half of the stock cube to simmer the cous cous in. (Follow the instructions on the cous cous packet, they are all a little different) bring the stock to the boil, add the cous cous and simmer for as long as directed.
6. Everything should begin to look like it’s almost done, when the chicken has been in 40 mins, cut through and check the juices are running clear. If so, leave to stand. Then remove the tomatoes as they should be done. When the cous cous is softened, drain it.
7. Now you can begin to assemble the dish, I started with the giant cous cous.
8. Then added the roasted vegetables, the tomatoes and the chicken. I then took the juices from the chicken dish (It’s a mixture of harissa and stock - very tasty!) and spooned it all over the dish.
9. I then added the crumbled feta, some balsamic glaze and topped with pumpkin seeds for added texture. Enjoy!!

Simply chop, and stick in the oven. Remove the foil from the tin. I love to add some kind of complex carby starch to my salads. Traditionally, it is served with meat and vegetable stew. From wlr's book Build-Your-Own Delish Diet Plan.

So that’s going to wrap it up for this special food mediterranean roast chicken and vegetables with cous cous! recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!