Couscous with roasted vegetables and chicken

Name: couscous with roasted vegetables and chicken
Total time: 60 min
Yield: 4
Ingredients: 4 chicken leg; butter to bake; 1 eggplant halved, in slices of about 1 cm thick; 1 zucchini in slices of about 1 cm thick; 1 Red pepper in parts, without seeds; 1 yellow bell pepper in parts, without seeds; 1 green pepper in parts, without seeds; 2 Red onion peeled, in parts; 2 meat tomato in parts; 4 tablespoon olive oil; cayenne pepper; 1 tablespoon honey; 2 tablespoon lemon juice; 300 gram couscous; 500 milliliters vegetable stock from tablet; 2 lemon pressed out; 1 clove garlic pressed; 2 teaspoon sugar; 1 teaspoon coriander powder (ketoembar); 1 teaspoon ginger powder (djahé); 4 tablespoon olive oil

A delicious Mediterranean recipe for couscous with roasted vegetables and chicken.

Ingredients

Kitchen Stuff

1 blender

Directions

Roast the chicken legs in the usual way until cooked and brown and keep them warm. Preheat the oven to 220 ° C.
Divide the vegetables over a roasting pan and drizzle with the olive oil. Keep on well.
Slide the roasting pan into the oven and bake for about 20 minutes until the vegetables begin to color. Sprinkle with salt and cayenne pepper.
Stir in the honey and the 2 tablespoons of lemon juice, drip over the vegetables and put them back in the oven for about 10 minutes.
Meanwhile, put the couscous in a bowl and pour over the boiling broth. Leave in.
Beat a dressing of the ingredients for the dressing and scoop them through the couscous.
Make the couscous a mountain in a bowl and scoop the vegetables over it. Put the chicken legs.