Fruity jewelled couscous
This easy side dish can be prepared ahead of time and leftovers are delicious cold.
SERVES 2 PREP 5 MINS COOK 5 MINS
✱ 100g couscous
✱ 150ml chicken stock, hot
✱ Grated zest and juice of 1 lemon
✱ 4tbsp pomegranate seeds
✱ 45g dried apricots, chopped
✱ 30g blanched almonds, toasted
1 Prepare the couscous according to the pack instructions, but use a mix of hot chicken stock and lemon juice instead of water.
2 Once the couscous has absorbed the liquid, fluff it up with a fork and carefully mix through the lemon zest, pomegranate seeds, dried apricots, almonds and some chopped coriander.
Per Serving: 343 cals, 10g fat (1g saturated), 50g carbohydrates
FOOD ED’S TIP
If you want to make this more substantial, mix in roasted veggies, sliced green olives and a scattering of feta cheese.
SERVES 2 (WITH LEFTOVERS) PREP 10 MINS COOK 1 HR 20 MINS
✱ 100g butter, softened
✱ 45g rose harissa (we used Belazu)
✱ 2tbsp edible rose petals
✱ 1 medium chicken, about 1.5kg
✱ 4 garlic cloves, unpeeled
✱ 1 lemon
✱ A bunch of coriander
FOR THE YOGURT:
✱ 150g Greek yogurt
✱ 1tbsp rose harissa
1 Heat the oven to 220C/gas 7. Mix the yogurt and 1tbsp rose harissa together and chill until ready to serve.
2 Beat the butter, rose harissa and rose petals together to make a paste. Rub this mixture all over the chicken breasts and legs – you can also rub some under the skin – then place the bird in a roasting tin.
3 Bash the garlic cloves with the edge of a knife to crush lightly and put inside the cavity of the chicken. Cut the lemon in half, squeeze a little of the juice from each half over the chicken and then put them inside the cavity, too.
4 Roast the chicken for 20 mins, baste it, then turn down the oven to 180C/ Gas 4. Continue to roast for a further 45 mins to 1 hr, until the juices run clear. If the chicken begins to brown too much, you can cover it with foil. Remove the chicken from the oven, cover it with foil and leave it to rest for 15 mins before carving. Serve on a bed of coriander with the spicy yogurt.
Per Serving: 350 cals, 10g fat (6g saturated), 3g carbohydrates
FOOD ED’S TIP
Shred any leftover chicken and serve in sandwiches, spread with mayo and a little more rose harissa. Add shredded lettuce and slices of cucumber and red onion for crunch.