How to Prepare Award-winning 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 prepare a distinctive dish, Easiest Way to Make Favorite Mediterranean roast chicken and vegetables with cous cous!. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mediterranean roast chicken and vegetables with cous cous!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mediterranean roast chicken and vegetables with cous cous! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first 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 it.

This is a simple, healthy, throw it together dish, with room for a bit of your own flare! I used chicken but it could also be done without meat or even with halloumi. Add as little, or as many vegetables as you wish and if harissa isn’t to your liking, red pesto would work well too. You can also use normal cous cous or even rice. Takes 50 mins to cook and about 20 mins to prepare.

Ingredients and spices that need to be Get to make Mediterranean roast chicken and vegetables with cous cous!:

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

Instructions to make 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!!

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So that is going to wrap this up for this exceptional food Recipe of Homemade Mediterranean roast chicken and vegetables with cous cous!. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!