Za'atar roast chicken with Israeli couscous salad
½ clove(s), crushed
Chicken breast with skin
¾ medium, (buy 200g)
¼ medium, thinly sliced
40 g, (Israeli)
1 small, diced
¼ cup(s), grated
Fresh flat-leaf parsley
1 tbs, chopped
1 medium, wedges, to serve
- 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.
- Preheat oven to 200˚C. Place the chicken in a small baking dish. Bake in the oven for 25 minutes or until golden.
- 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.
- Serve the chicken with the couscous salad and lemon wedge.