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Blogger Tara O'Brady has just released her first cookbook, Seven Spoons, a collection of every day recipes with just a little bit extra. Case in point: her chicken and couscous. This is one of two roast chickens in the book, actually—the other is a basic roast chicken. But this recipe is special; O'Brady calls it the "Goldilocks of baked suppers." Here's how it breaks down:
Is It a One Pot Meal?
Yes. Well, one and a half. The chicken and couscous bake in the same dish, while the relish is prepped in a small saucepan on the stove.
What Are the Knockout Flavors?
When O'Brady calls the relish punchy, she's not kidding: Garlic, lemon, olive oil, anchovies, red pepper flakes, capers, raisins, and parsley are all in the mix.
Does It Call for Special Equipment?
It does. But there's a very good chance you already have what you need. O'Brady wants you to use a large, shallow baking pan that's not Pyrex or ceramic, because they might break when liquid is added in a late stage. She suggests enameled metal or a paella pan; cast iron could be a good call, too.
How Can You Mix It Up?
O'Brady notes you can use bulgar, farro, small pastas and more in place of the couscous.
Does It Need a Side?
There are no vegetables here, really, apart from the sauce. O'Brady suggests a salad; sautéed broccoli or green beans would work, too.
Can You Make It on a Weeknight?
Not the first time you make it, as the process is a little involved. If it becomes a favorite, though, and the technique becomes old hat, then sure.
