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Roasted harissa pepper chicken with couscous
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800g pack essential Waitrose British Chicken Drumsticks
2-3 tsp harissa paste
2-3 essential Waitrose
Mixed Peppers, cut into chunks
1 tbsp essential Waitrose Olive Oil
250g essential Waitrose Couscous
400ml hot chicken stock
25g pack flat leaf parsley, chopped
1. Preheat the oven to 200ªC, gas mark 6. Score the chicken, coat with harissa and put on a baking tray with the peppers. Drizzle over the oil. Roast for 30 minutes until the chicken is cooked through with no pink meat and any juices run clear.
2. Meanwhile, put the couscous in a bowl, pour over the stock, cover and leave for 5 minutes. Fluff up the couscous, stir in the parsley and serve with the chicken and vegetables.
Typical values per serving:
This recipe was first published in July 2012.