1. Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
. 2. Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
. 3. Stir the parsley through, using a fork to lightly separate the couscous. 4. Serve with a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
