Roast chicken with couscous salad

By Drum Digital
01 July 2015

Give this easy-to-follow recipe a try tonight.

Serves: 4-6

Preparation: 5 min

Cooking: 30 min

8 chicken drumsticks

15 ml (1 T) paprika

15 ml (1 T) ground cumin

4 garlic cloves

15 ml (1 T) oil

Salad

250 ml (1 c) couscous

200 g tin corn kernels, drained

1 red pepper, diced

2 spring onions, thinly sliced

juice of ½ lemon

salt and pepper, to taste

Preheat the oven to 180 °C.

1. Put the chicken in a large roasting tray and sprinkle the spices over. Crush the garlic, leaving the skins on, and add to the tray.

2. Drizzle the oil over and season with salt and pepper to taste. Roast the chicken for 30 minutes or until the chicken is lightly charred and cooked through.

  1. Salad: Place the couscous in a large bowl, pour 500 ml (2 c) boiling water over, cover with clingfilm and set aside for 3 minutes or until all the water has been absorbed. Fluff the couscous with a fork and add the sweetcorn and diced pepper to the bowl. Add the spring onions and lemon juice. Season with salt and pepper to taste.

4. Serve the couscous salad with the chicken.

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