How to turn a few bland ingredients into something quite special, without spending a fortune.
Coat the chicken with harissa paste mixed with full fat greek yoghurt. Marinate for a few hours (overnight if possible) place in the oven at 180ºC for around 45 minutes or until cooked.
Chop your favourite vegetables (we used butternut squash, carrot, red onion, red pepper and courgette), coat lightly with oil and place in the oven at the same time as the chicken. Season with salt and pepper.
For the couscous, we cooked according to the packet, then added some of the juices from the chicken and roasted vegetables.
TIP: How did I make this more economical? I cooked twice as much couscous as required and roasted double the amount of vegetables. The cold couscous and vegetables can be mixed together with the addition of a little olive oil and seasoned as you prefer. It will make a great LUNCHBOX meal to which you can add your favourite cheese - I would crumble feta or goat's cheese on mine.
AND.... we cooked 4 legs of chicken - and we're eating the rest of it tonight. We'll place the chicken legs into an oven proof dish, cover with foil and heat thoroughly. Serving with potatoes and a green salad just to ring the changes.
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