Za'atar roast chicken with Israeli couscous salad
15
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 1 • Difficulty: Easy
Isreali couscous, a toasted pasta-like product, adds a nutty taste and chewy texture to this Middle Eastern dish.
Ingredients
Lemon juice
1 tbs
Za'atar seasoning
1 tsp
Garlic
½ clove(s), crushed
Raw chicken breast with skin
¾ medium, (buy 200g)
Olive oil
1 tsp
Brown onion
¼ medium, thinly sliced
Pearl couscous
40 g, (Israeli)
Zucchini
1 small, diced
Carrot(s)
¼ cup(s), grated
Sultanas
1 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Combine the lemon juice, za’atar and garlic in a glass or ceramic plate. Add the chicken. Season with salt and pepper. Rub the lemon juice mixture over the chicken. Cover and place in fridge for 4 hours or overnight to marinate.
2
Preheat oven to 200˚C. Place the chicken in a small baking dish. Bake in the oven for 25 minutes or until golden.
3
Meanwhile, heat the oil in a small saucepan over medium heat. Cook the onion, covered, for 2-3 minutes or until soft. Remove the lid. Cook, stirring occasionally, for 2 minutes or until golden. Add the couscous. Cook, stirring, for 1 minute or until light golden. Add ½ cup (125ml) water and bring to a simmer. Cover and reduce the heat to low. Cook for 4 minutes. Stir in the zucchini and cook for a further 4-6 minutes or until the couscous and zucchini are tender. Transfer to a bowl and set aside to cool slightly. Stir in the carrot, sultanas and parsley. Season with salt and pepper.
4
Serve the chicken with the couscous salad and lemon wedge.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.