Ingredients for Middle Eastern Chicken With Pumpkin And Couscous
- Chicken Fillets
- 400g pumpkin (cubed)
- Harissa
- Olive Oil
- 1/4 cup chopped fresh coriander
- Lemon, Juice Of
- Lemon, Zest Of
- Goat Milk Feta
- Cooked Couscous
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How to Make Middle Eastern Chicken With Pumpkin And Couscous
- Preheat oven to 200°C (400°F).
- In a large bowl, combine 1 kg boneless, skinless chicken thighs (cut into 2-inch pieces), 400g pumpkin (cubed), 1 tbsp olive oil, 1 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp ground coriander, and salt and pepper to taste.
- Spread the chicken and pumpkin mixture evenly on a baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the pumpkin is tender.
- While the chicken is baking, prepare the couscous: In a medium bowl, combine 200g couscous, 250ml boiling water, 1 tbsp olive oil, and a pinch of salt. Cover and let stand for 5 minutes.
- Fluff the couscous with a fork. In a separate bowl, combine 1/4 cup chopped fresh coriander, juice of 1 lemon, zest of 1/2 lemon, and 100g crumbled feta cheese. Add this mixture to the cooked couscous and mix well.
- Once the chicken is cooked, let it cool slightly, then slice into strips. Gently fold the chicken and pumpkin into the couscous mixture.
- Serve immediately, garnished with extra lemon slices and fresh coriander.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
7g
Carbs
8g
