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Chicken with roasted vegetable couscous


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  • 1/2 (about 750g) butternut pumpkin, peeled, deseeded, cut into 2cm cubes
  • 1 red onion, cut into 8 wedges
  • 1 x 250g punnet grape tomatoes
  • 2 tablespoons olive oil
  • 2 large single chicken breast fillets
  • 1 3/4 cups chicken stock
  • 1 1/2 cups couscous


Servings 4


Step 1

Preheat oven to 180ºC. Spread pumpkin, onion and tomatoes over a large oven tray. Drizzle with half the oil. Season with salt and pepper. Roast for 40 minutes or until tender.
Meanwhile, cut chicken fillets in half through the centre to make 4 thin pieces. Heat remaining 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden and cooked through.
Bring stock to the boil in a saucepan over high heat. Add couscous. Cover tightly. Turn off heat. Stand for 5 minutes. Stir gently with a fork to separate grains. Transfer to a bowl. Add roasted vegetables. Stir gently to combine. Season with salt and pepper. Spoon onto serving plates. Top with chicken.

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