Shortcut Chicken: Moroccan Couscous with Thyme Chicken Legs and Spinach

Using Moroccan Couscous


2 cloves garlic

1 tsp fresh thyme leaves

Pinch dried chilli flakes

3 Tbsp olive oil, plus 2 Tbsp

8 chicken legs (or thighs), bone in, skin on

1 packet Alexandra’s Moroccan Couscous (any flavour)

Knob of butter

350g spinach, stems removed and washed

1/2 cup thick unsweetened yoghurt


  1. In a large dish, mix together the garlic, thyme, chilli flakes and 3 tablespoons of olive oil. Season with salt. Place in the chicken and turn over in the marinade. Cover and leave to marinate for 20 minutes in a cool place. Heat the oven to 180 degrees C.

  2. Heat a large frying pan over a medium-high heat and brown the chicken. Transfer to a roasting dish with any remaining marinade and roast chicken for 20 minutes or until cooked through.

  3. Heat the remaining 2 tablespoons of olive oil in a medium saucepan and cook moroccan couscous according to packet directions. Stir through a knob of butter before serving.

  4. Meanwhile, heat a large frying pan over medium heat. Place 1/2 of the spinach in the pan with the water that is clinging to its leaves and cook until wilted. Repeat with the remaining spinach.

  5. Serve the chicken thighs on a bed of couscous and spinach with the yoghurt.

Recipe inspired by Kathy Peterson Photography & styling by Emma Kinsella