Chicken with roasted carrots and wholewheat couscous

This beautiful chicken with roasted carrots is based on one of Country Living’s best chicken recipes.  

We’ve used wholewheat couscous – regular couscous is made from semolina wheat, while wholewheat couscous derives from whole grains of durum flour.   

A whole grain has its endosperm, germ and bran intact.  These components make up the kernels of grains and contain all the nutrients.  This is what makes whole wheat couscous a good addition to a healthy diet plan.



chicken thighs
salt and black pepper
2 tablespoons vegetable oil
small carrots
wholewheat couscous
chicken stock
parsley, chopped 
mint, chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice
zest of 1 lemon


Prepare all your ingredients. 

Preheat your oven to  420C. 

Season the chicken thighs with salt and black pepper.  Heat a large oven-proof skillet over medium-high heat.  Add the oil and cook the chicken, skin side down, for 6 – 8 minutes or until the skin is golden-brown.  Transfer to a plate.   

Add the carrots to the same pan, season to taste and toss to coat.  Top the carrots with the chicken, skin side up and roast in the preheated oven for 10 – 15  minutes or until chicken is cooked through. 

Heat a small non-stick pan over medium-high heat, add the pumpkin seeds and cook, stirring frequenlty, until goldn brown and slightly puffed.  Stir in a teaspoon of salt and cook for 30 seconds longer.   

Meanwhile, prepare couscous;   according to package directions.

Toss together the parsley, pepitas, fresh mint, garlic, olive oil, lemon juice, and lemon zest. Taste and season with salt and black pepper.  Serve the chicken, carrots, and couscous topped with the herb mixture.




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