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Ingredients

8 Coles RSPCA Approved herb sprinkled chicken portions
2 red onions, cut into wedges
2 carrots, thickly sliced
2 cups (500ml) salt-reduced chicken stock
2 cups (400g) Coles Brand Couscous
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve

Method

Step 1 Preheat oven to 200C. Grease a large baking dish.
Step 2 Place the chicken, onion and carrot in the prepared dish. Bake for 40 mins or until golden and just cooked through.
Step 3 Place the stock in a microwave-safe bowl and cook on high (100%) for 1 min or until heated through. Stir in the couscous. Spoon the couscous mixture around the chicken in the dish. Cover and bake for 10 mins or until couscous is tender. Use a fork to separate the grains. Top with parsley leaves and serve with lemon wedges.

Roast herb chicken in couscous

How to make Roast herb chicken in couscous

Ingredients

Method