Chicken Drumstick with Couscous Salad
Elevate your weeknight dinner with this tantalizing recipe for Chicken Drumstick with Couscous Salad, a vibrant and wholesome dish that's packed with flavor and easy to prepare. Juicy, oven-roasted chicken drumsticks are coated in a fragrant marinade of paprika, garlic, and oregano, creating a golden, crispy exterior that's irresistibly savory. Paired with a refreshing couscous salad featuring cherry tomatoes, crisp cucumber, red onion, and fresh parsley, this dish is brought to life with a zesty lemon-cumin dressing. Ready in just an hour, this balanced meal combines bold Mediterranean-inspired flavors with minimal effort, making it perfect for busy nights or meal prep. Ideal for family dinners or casual gatherings, this recipe offers the perfect harmony of hearty protein and light, refreshing sides.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Couscous
- 1.25 cups Chicken or vegetable stock
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 1 small Red onion
- 0.5 cup Fresh parsley
- 2 tablespoons Lemon juice
- 2 tablespoons Extra-virgin olive oil
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together olive oil, garlic powder, paprika, dried oregano, salt, and black pepper to create a marinade for the chicken.
Rub the marinade evenly over the chicken drumsticks, ensuring they are well coated.
Place the drumsticks on a baking sheet lined with parchment paper or a baking rack.
Bake the drumsticks in the preheated oven for 35-40 minutes, turning halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C).
While the chicken is baking, prepare the couscous salad. Start by bringing chicken or vegetable stock to a boil in a medium saucepan.
Remove the saucepan from the heat, add the couscous, and cover with a lid. Let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.
Dice the cherry tomatoes, cucumber, and red onion. Finely chop the parsley.
Add the diced vegetables and chopped parsley to the couscous.
In a small bowl, whisk together lemon juice, extra-virgin olive oil, ground cumin, and a pinch of salt and pepper to make the dressing.
Pour the dressing over the couscous mixture and toss to combine.
Once the chicken is finished cooking, let it rest for 5 minutes before serving.
Serve the roasted chicken drumsticks alongside the couscous salad for a delicious and balanced meal.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.4 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3003 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
