Roast Chicken with Flavoured Couscous

One of my favourite ways to eat roast chicken? With couscous. Flavoured couscous please. I like to give my couscous a bit of personality – so today I want it to be citrus-y, nutty and fruity. And all I need now is a glass of chilled wine. Oh, and a bit of jazz by Esperanza Spalding’s – Black Gold too!


Level: Easy


5 – 6 pieces of drumsticks

3 tablespoons of fresh lemon juice

1 teaspoon of dried oregano

1 teaspoon of dried thyme

1 clove of garlic, unpeeled


Black pepper

2 tablespoons of olive oil

Preheat oven to 375F. Marinade the chicken drumsticks with olive oil, oregano, thyme, salt, black pepper and lemon juice. Roast in the oven with garlic for 45 minutes or depending on the size of your chicken. Garnish with coriander and a good squeeze of lemon juice would be great too! Serve with couscous.


1 cup of couscous

1 cup of water

1 tablespoon of olive oil

2 tablespoons of raisins

2 tablespoons of pistachios, toasted & lightly chopped

½ lemon juice

Fresh coriander leaves

Combine water, salt and oil in saucepan, bring to boil. Pour boiling liquid to the bowl of couscous. Cover immediately for 5 minutes. Uncover, fluff with fork, then fold in pistachios, raisins and lemon juice. Garnish with coriander leaves.