Herbed Chicken Couscous with Rotisserie Vegetables

Name: Herbed Chicken Couscous with Rotisserie Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 kg chicken pieces (skin-on, bone-in); 2 tbsp olive oil; 1 tbsp salted herbs (or Herbes Salées); 1 tsp black pepper (freshly ground); 2 cloves garlic (minced); 2 carrots (peeled and sliced); 1 zucchini (sliced); 1 red bell pepper (sliced); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper (freshly ground); 2 cups couscous; 2 1/2 cups chicken broth (hot); 1 tbsp olive oil

80 min 6 servings Medium

All Recipes

A savoury couscous dish featuring tender herbed chicken and perfectly roasted vegetables.

Prep

30 min

Cook

40 min

Total

80 min

Servings

Difficulty

Medium

Couscous au poulet aux herbes salées et légumes à la rôtissoire is a delightful dish that brings together the rich flavours of herbed chicken and the earthy taste of roasted vegetables. This classic North African-inspired meal is perfect for a family gathering or a cozy dinner. The combination of tender chicken, seasoned with a blend of herbs, and perfectly roasted vegetables creates a harmonious balance of flavours that is both comforting and satisfying. The couscous acts as a wonderful base, soaking up all the delicious juices and spices from the chicken and vegetables.

Instructions

Prepare the Chicken

Preheat your oven to 375°F (190°C). Rub the chicken pieces with olive oil, salted herbs, black pepper, and minced garlic.

Roast the Chicken

Place the chicken in a roasting pan and bake for 35-40 minutes, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Prepare the Vegetables

In a separate baking tray, toss the carrots, zucchini, and red bell pepper with olive oil, salt, and pepper.

Roast the Vegetables

Roast vegetables in the same oven for 30 minutes or until they are tender and slightly caramelized.

Prepare the Couscous

In a large bowl, combine couscous, hot chicken broth, and olive oil. Cover and let sit for 10 minutes. Fluff with a fork before serving.

Pro tip: Ensure the broth is hot to properly steam the couscous.

Assemble the Dish

Serve the chicken and roasted vegetables over the fluffed couscous. Garnish with fresh herbs if desired.

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Tips & Tricks

Use a high-quality chicken broth to enhance flavour.
Roast vegetables until they achieve a golden brown for maximum taste.
Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
Let the couscous steam properly for fluffy grains.

Frequently Asked Questions

What is the safe cooking temperature for chicken?

The safe internal cooking temperature for chicken is 165°F (74°C).

How long should I roast the vegetables?

Roast the vegetables for about 30 minutes until they are tender and caramelized.

Can I use different vegetables?

Yes, you can use other vegetables like eggplant or sweet potatoes for variety.

How do I ensure the couscous is fluffy?

Make sure to use hot broth and cover the couscous to let it steam properly.

What are salted herbs?

Salted herbs are a mix of herbs preserved in salt, commonly used in Quebec cuisine.

Serving Suggestions

This herbed chicken couscous dish is best served warm, garnished with fresh herbs like parsley or cilantro to add a burst of colour and freshness. Pair it with a light, crisp white wine or a mint tea for an authentic touch. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain the texture of the couscous and the juiciness of the chicken.

Nutrition per serving

430

Calories

33g

Protein

17g

Fat

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