Roasted Vegetables and Couscous Bowl with Moroccan Spiced Chicken
Roasted vegetable, chicken and couscous bowl.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Moroccan spice
- 125ml/1/2 cup Greek yogurt
- 3-4 chicken breasts
- 400g/14 oz asparagus
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
- 1 shallot (quartered lengthways)
- 1 zucchini (sliced)
- 3 cloves garlic
- 1 zest of one lemon
- 1 tbsp olive oil
- salt
- 2 tbsp of reserved marinade
- 3 tbsp mayonnaise
- 2 cloves roasted garlic
- 3 tbsp water
- 150g/1 cup couscous
- 500ml/2 cups chicken stock
- chopped cilantro
Instructions
- 1
Mix Moroccan spice ( grind it first in a spice grinder if it contains whole spices) with Greek yogurt, reserve 2 tbsp of the mixture and set aside. Smother chicken with prepared marinade, cover and refrigerate for 2 hours or overnight.
- 2
Preheat the oven to 400F/200C. Place thickly sliced vegetables and 2 cloves of garlic not-peeled in a big roasting pan, don't overcrowd or the vegetables will steam. Sprinkle with lemon zest, salt, 1 remaining clove of crushed garlic, 1 tbsp of olive oil and roast for 30 minutes.
- 3
Take the chicken out of the marinade and grill on a barbecue or a griddle for 8-10 minutes on one side and 5 minutes on the other, reduce or increase time depending on the thickness.
- 4
Put couscous in a medium bowl, bring chicken stock to a boil and pour over couscous, cover and let it absorb the liquid for 8-10 minutes, then fluff it with a fork.
- 5
When the vegetables are done remove them from the oven, cover and keep warm.
- 6
Peel the roasted garlic and put it in a food processor with the reserved marinade, mayonnaise and water, blend until smooth, add more water if needed to a desired consistency.
- 7
Place sliced chicken breast on top of couscous along with roasted vegetables and serve with additional sauce and chopped cilantro.