Baked Lemon Chicken With Couscous - cooking recipe

Ingredients

1 tbsp olive oil
1 tbsp fresh oregano leaves, chopped
2 tsp preserved lemon rind, finely chopped
1 tsp Moroccan seasoning mix
1 None medium red chili, deseeded, finely chopped
1 None medium chicken, halved lengthwise
None None Couscous Salad
7 oz couscous
1 None lemon, zested and juiced
1 cup chicken or vegetable stock
1 (13.5 oz) can chickpeas, drained, rinsed
1 None red onion, finely chopped
1 None red pepper, seeded, finely chopped
3 tbsp fresh parsley leaves, finely chopped
2 tbsp fresh mint leaves, finely chopped

Preparation

Preheat oven to 350\u00b0F.
Combine olive oil, oregano, preserved lemon, seasoning mix and chili in a large bowl. Skewer chicken lengthwise onto bamboo skewers then coat in marinade. Place on a rack in a baking pan and roast for 40-45 mins, until chicken is golden and juices run clear.
Meanwhile, to make the couscous salad, combine couscous and lemon zest in a bowl. Bring stock to a boil then pour over couscous. Let stand for 5 mins. Fluff grains with a fork. Toss with remaining ingredients. Season.
Cut each piece of chicken in half. Serve with couscous salad.