- 250g bulgar wheat or cous cous
- 2 chicken breasts
- Selection of vegetables suitable for roasting, i.e. courgette (zucchini), carrot, asparagus, red onion, garlic, peppers, mushrooms, tomatoes, squash - cut into chunks
- Kabsa spice blend - add to personal taste
- olive oil
- vegetable stock
- 100g feta cheese or similar crumbly, creamy cheese
- spring onions and parsley to finish
This recipe has been very kindly submitted to us by Freya Erickson for us to share with you on our website. We hope you enjoy it but please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated.
If you are using leftover cooked chicken skip this step. If you are using raw chicken breasts, preheat oven to 200 degrees Celsius.
In a large roasting tin, pour 3-4 tablespoons of olive oil and mix with a couple of tablespoons of your spice mix. Place in the hot oven whilst you chop the vegetables.
Toss the vegetables into the hot, spicy oil, season with a little salt and pepper (if you feel your mix isn’t that salty) and roast until tender. This can take between 30-40 minutes, depending on the vegetables used.
Meanwhile, place the chicken breasts in a sandwich bag with 2 tablespoons olive oil and about a couple of teaspoons of your Kabsa spice rub. Smoosh the chicken all around so that it is well coated in the oily, fragrant spices. Remove from the bag and place in a small roasting tin, making sure to squeeze all the oil and spices left in the bag all over the chicken. You should put the chicken in the oven about half way through the vegetable cooking time.
Roast for about 15 minutes or until cooked to perfection. Remove from the oven, cover with foil and leave to stand. Whilst the chicken is roasting, prepare the Cous Cous or Bulgar Wheat as per the packet instructions. I usually use a chicken or vegetable stock cube dissolved in boiling hot water poured over the fluffy grains to give them more flavour.
Assembling the dish:
Once the Bulgar or Cous Cous is fluffed and has absorbed all the stock, tip the deliciously roasted and slightly charred vegetables over the top and toss gently with a fork.
Cut the chicken into generous chunks and add that. Pour over the juices from both roasting pans, then crumble over the feta.
Give a final, all amalgamating forking, sprinkle over some chopped spring onions and parsley (or herbs of your choice) and serve!