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Greatest plates · Main
Lemon-garlic chicken with herby couscous
Juicy lemon-and-garlic chicken thighs over fluffy herb-flecked couscous with a fresh chopped salad. A bright, easy Mediterranean tray that gives brilliant next-day lunches.
Serves 4Prep 20 minCook 30 minChicken
Containsgluten
Protein 34%Carbs 36%Fat 30%
About 447 kcal a serve — 38 g protein, 40 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
Mix allIn a large bowl toss the chicken thighs with the minced garlic, juice of one lemon, olive oil, salt and pepper. Let it sit for 10 minutes while the oven heats to 200°C.
In the bowlMarinate →
Roast the chicken
200°CSpread the chicken on a lined tray and roast at 200°C for 25–30 minutes, turning once, until golden and cooked through (juices run clear).
Steam the couscous
CoverPut the couscous in a bowl, pour over the hot chicken stock, cover and leave 5 minutes. Fluff with a fork.
In the bowlSteam →
5 min
Herb the couscous
Mix allFold the chopped parsley and mint through the warm couscous with a drizzle of olive oil and a pinch of salt.
In the bowlFold through →
Toss the salad
FreshCombine cucumber, cherry tomatoes and red onion in a bowl with a squeeze of lemon and a little olive oil.
In the bowlToss →
Plate and serve
ServeSlice the chicken, pile onto the couscous, add salad alongside and finish with lemon wedges.
Cook's noteDon't skip resting the couscous under cover or it stays crunchy. It's generous enough that leftovers make excellent next-day lunches, and a loaded salad alongside rounds it out.
Estimated per serve
447 kcal · 38 g protein · 40 g carbs · 15 g fatestimates, within ~10%
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