Chicken, olive and lemon traybake with a pearl cous cous salad

Name: Chicken, olive and lemon traybake with a pearl cous cous salad | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 2 packs Extra Special British Corn-fed Norfolk Free-range Chicken Legs (typically 550g each); 2 ½ lemons, thickly sliced, plus juice ½ lemon; 100g pitted green olives; 6 cloves garlic, crushed; 6 shallots, peeled and halved; 1tbsp dried oregano; 1tbsp rapeseed oil; 1 reduced-salt chicken stock cube; 150g Osem Israeli Cous Cous; 60g wild rocket; 10g flat-leaf parsley, chopped

Bursting with Mediterranean flavours, this dish is a feast for the eyes and tastebuds

By Asda Good Living,2nd March 2020

(4 votes)

Cook: 1 Hour 10 Mins

Serves: 4

Price: £2.10 per serving

Nutritional Information

Each 412g serving contains

Energy
2225kj
531kcal

27%

Fat
19.8g

Med
28%

Saturates
4.5g

Med
23%

Sugars
3.3g

Low
4%

Salt
1.40g

Med
23%

of your reference intake.
Typical energy values per 100g:
540kj/129kcal

Ingredients

2 packs Extra Special British Corn-fed Norfolk Free-range Chicken Legs (typically 550g each)

2 ½ lemons, thickly sliced, plus juice ½ lemon

100g pitted green olives

6 cloves garlic, crushed

6 shallots, peeled and halved

1tbsp dried oregano

1tbsp rapeseed oil

1 reduced-salt chicken stock cube

150g Osem Israeli Cous Cous

60g wild rocket

10g flat-leaf parsley, chopped

Method

Preheat the oven to 200C/180C Fan/Gas 6.

On a large baking tray, toss the chicken, lemon slices, olives, garlic, shallots, oregano and oil. Season with pepper. Roast for 50-60 mins, tossing occasionally, until the chicken is cooked through with golden, crispy skin.

Dissolve the stock cube in 200ml boiling water inapan. Add the cous cous. Cook for 12 mins. Drain, rinse with cold water, drain fully then fluff with a fork.

Stir the lemon juice and rocket through the couscous, reserving a few rocket leaves to garnish.

Sprinkle the traybake with the reserved rocket and the parsley. Serve with the cous cous.