Baked Lemon Chicken With Couscous

• 1 tablespoon olive oil
• 1 tablespoon fresh oregano leaves chopped
• 2 teaspoons lemon rind preserved, finely chopped
• 1 teaspoon seasoning mix Moroccan
• 1 red chili medium, deseeded, finely chopped
• 1 chicken medium, halved lengthwise
• salad Couscous
• 7 ounces couscous
• 1 lemon zested and juiced
• 1 cup chicken stock
• 13 1/2 ounces chickpeas drained, rinsed
• 1 red onion finely chopped
• 1 red pepper seeded, finely chopped
• 3 tablespoons fresh parsley leaves finely chopped
• 2 tablespoons 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, fresh oregano, lemon rind preserved, seasoning mix moroccan, red chili, chicken, salad couscous, couscous, lemon, chicken stock, chickpeas, red onion, red pepper, parsley, fresh mint

Taken from www.yummly.com/recipe/Baked-Lemon-Chicken-with-Couscous-1404242 (may not work)