Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Za'atar roast chicken with Israeli couscous salad by WW

Za'atar roast chicken with Israeli couscous salad

15
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
1
Difficulty
Moderate
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.

You might like

You might like