Couscous with Chicken Thighs and Five Vegetables

• medium zucchini1

  cut into small pieces

• medium carrot↗1

  cut into small pieces

• medium red onion↗1

  cut into wedges

• button mushrooms↗85g g

  sliced into quarters

• handful of cherry tomatoes

  (about 8)

• garlic cloves2

  peeled

• olive oil↗1 ст. л. tbsp
• paprika↗½ ч. л. tsp
• dried chili flakes↗½ ч. л. tsp
• bone‑in chicken thighs↗2

  with skin

• couscous↗50g g
• small bunch of parsley½

  or mint, coarsely chopped

• sweet chili sauce↗

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Spread the sliced zucchini, carrot, red onion, mushrooms, cherry tomatoes and garlic on a tray. Generously season with salt, paprika, dried chili flakes, drizzle 1 tbsp olive oil and toss until the vegetables are evenly coated.

2. 2

   Season the chicken thighs with salt and spices, rub them into the skin. Drizzle a little oil over the thighs, place them among the vegetables on the tray and roast for 25‑30 min, until the vegetables are browned and the meat is cooked through.

3. 3

   Ten minutes before the end, place the couscous in a large bowl, pour just boiling water over it, cover with cling film and let sit under the lid for 5 min so the grains fluff up.

4. 4

   Fluff the couscous with a fork, add the roasted vegetables and chopped parsley (or mint), season to taste, transfer to a plate. Top with the chicken thighs and, if desired, drizzle with sweet chili sauce.