Chicken and Couscous with Roasted Root Vegetables
Ingredients
- 1½ poundschicken breast
- 1½ cupscouscous
- 2¼ cupschicken broth
- 8 ouncesbaby carrots
- 1 mediumparsnip
- 1 mediumyellow onion
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ½ teaspoondried thyme
- 1bay leaf
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion and mince 3 cloves garlic.
- 02
Trim baby carrots and cut parsnip into 1-inch batons.
Method
- 01
Preheat oven to 425°F. Toss carrots and parsnip with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes while you prep the chicken.
- 02
Pat chicken breasts dry and season both sides with salt and pepper. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden, then transfer to a plate.
- 03
Pour off all but 1 tablespoon fat from the pan. Add onion and sauté over medium heat for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 04
Stir in couscous and toast for 1 minute, stirring constantly. Pour in 2 1/4 cups chicken broth, add thyme and bay leaf, and bring to a simmer. Nestle chicken breasts into the couscous.
- 05
Cover and simmer 12 minutes, until couscous is tender and chicken is cooked through (165°F at thickest point). Remove from heat and let rest 2 minutes.
- 06
Stir the roasted vegetables into the couscous mixture, discarding the bay leaf. Taste and adjust salt and pepper. Divide among bowls and serve warm.
Spice Tips
For warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne with the couscous. A squeeze of fresh lemon juice or a handful of fresh dill stirred in at the end brightens the earthiness of the roasted vegetables.
Leftovers keep in an airtight container for 3 days and reheat gently with a splash of broth. Swap parsnips for sweet potato or regular potato if preferred.