Baked Lemon Chicken With Couscous

• 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

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. Cut each piece of chicken in half. Serve with couscous salad.

olive oil, oregano, lemon rind, seasoning mix, red chili, chicken, couscous salad, couscous, lemon, chicken, chickpeas, red onion, red pepper, parsley, mint

Taken from recipes-plus.com/api/v2.0/recipes/25553 (may not work)