Roast Chicken with Kumara Couscous

15 minutes + 40 minutes Serves 4


  • 1kg chicken pieces
  • 2 kumara, diced, parboiled
  • 2 cups couscous
  • 2 cups chicken stock, hot
  • ½ Tbsp Moroccan seasoning
  • zest of a lemon
  • 3 Tbsp parsley, sliced
  • 3 Tbsp mint, sliced
  • 1 tomato, diced
  • 4 Tbsp olive oil
  • salt to taste
  • pepper to taste
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How to Chop Herbs


1. Preheat oven to 180°C. Place chicken into a lined baking dish and drizzle over 2 Tbsp oil. Combine then season with salt and pepper. Place into oven and cook for 35-40 minutes until the chicken is cooked through and juices run clear.

2. Drizzle kumara with 1 Tbsp of oil and roast until soft (approx. 30 minutes).

3. Meanwhile, place couscous into a bowl and top with the hot stock. Drizzle over 1 Tbsp oil and cover. Let it soak for about 5 minutes then add Moroccan seasoning, lemon zest, parsley, mint and tomato.

4. Serve chicken on top of the couscous.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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