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40 minute meals

baked chicken with couscous salad made in 40 minutes.
Course Main Course
Cuisine International
Prep Time 20 minutes
Cook Time 40 minutes
Servings 3
Calories 470kcal

Ingredients

BAKED CHICKEN

  • ---FIRST MARINADE---( OVERNIGHT )
  • 5 pieces chicken thigh (boneless) 1 per serving
  • 1 tsp Chili powder
  • 1/3 tsp Turmeric powder
  • 1 tsp Ginger garlic paste
  • Salt to taste
  • ---SECOND MARINADE--- (OPTIONAL)
  • 2=3 tsps Olive oil
  • 1 lime juiced
  • 1 tsp Tikka paste or any readymade paste

COUSCOUS SALAD

  • 1 cup  Couscous (instant variety)
  • 1 1/2 cups Water
  • 4 oz Feta cubed
  • 1/2 cup  Chick peas (cooked) or canned (drained well)
  • ---- VEGETABLES & HERBS ----
  • 2 Persian cucumber
  • 10 - 12 Cherry tomatoes
  • Few sprigs Mint
  • Few Scallions / spring onion
  • Few sprigs Cilantro
  • Few slices Pickled jalapeno
  • ----VINAIGRETTE ----
  • 2-3 Tsps Olive oil
  • 1 Lime - juiced
  • Salt and pepper to taste

Instructions

STEP 1

  • Marinate the chicken overnight with first marinade and refrigerate it in a ziploc bag.
  • Soak the chickpeas in plenty of water.

STEP 2

  • Prepare 2nd marinade.
    Arrange the chicken on a greased tray and brush a little of the 2nd marinade.
    Preheat oven to 390 F and start baking the chicken

STEP 3

  • If using dried chickpeas.Drain the soaking chickpeas and add fresh water and pressure cook. If using instant pot --> MANUAL mode --> 10 minutes natural pressure release for 10 minutes then drain the water and use.

STEP 4

  • Boil 1 1/2 cups of water to a rolling boil. Measure 1 cup of couscous keep it ready in a large bowl. Add the boiling water n salt stir once and keep the bowl covered for 20 minutes undisturbed.

STEP 5

  • Check the chicken in between after 20 minutes. Turn once apply the rest of the marinade. Return to the oven.
  • Check the couscous. Fluff up with a fork and there should not be any water content in it.
  • Check the chickpeas.
  • Make the vinaigrette for the salad add the warm chick peas into it so chick peas gets a chance to absorb all the flavors.

STEP 6

  • Chop all the veggies and herbs.
  • Cube the Feta cheese.
  • Gently mix the couscous and the veggies, any pickles
    then the chick peas with vinaigrette
    Finally Feta cheese.
    Cover and refrigerate.

STEP 7

  • Check the chickenafter 40 minutes remove from oven.
    Now the meal is ready to be served. (Slice the chicken if required. )
    Warm chicken with cold couscous salad is super delicious.

Notes

Do the prep work the previous night so you can finish the work in 40 minutes.