1 large courgette
1 red pepper
1 yellow pepper
1 medium red onion
1 small sweet potato
2 cloves garlic
3-4 chicken thighs
1 tbsp oil
200g couscous
300 ml (1⁄2 pint) boiling water
Handful of fresh mint or coriander
Juice of 1⁄2 orange, pips removed
Chopping board
Knife
Vegetable peeler (or use knife)
Bowl
Baking tray
Measuring jug
Chicken with couscous
Put the oven on to gas mark 5 (190°C/375°F) so it can heat up. Cut the courgette into small pieces. Cut the peppers in half, take out the seeds and cut into small pieces. Peel the onion and sweet potato, cut into small pieces. Put the vegetables and the garlic cloves (still in their skins) with the chicken onto a lightly greased baking tray; drizzle the oil over them. Roast in the oven for 35 minutes or until the chicken is cooked through.
Meanwhile, put the couscous into a bowl, and pour the boiling water over it. Put a plate on top and leave for the couscous to absorb the water (10-15 minutes). Finely chop the mint or coriander.
Once the vegetables and chicken are cooked, remove from the oven and cut the cooked chicken into small pieces, taking care to remove any bones and gristly bits. Fluff up the couscous with a fork, squeeze the garlic out of its skin and add to the couscous along with the vegetables, herbs and chicken. Squeeze the orange juice into the couscous, and mix everything together.
- Babies enjoy exploring the texture of the couscous
- Cut vegetables into stick shapes before cooking to serve as finger food
- As a fruity alternative (though not for babies), add chopped dried apricots, raisins and chopped grapes instead of the vegetables
- Vegetarian alternative: add a large (400g) tin of drained chickpeas (in water) to the couscous instead of the cooked chicken. (Babies may need these mashed)
- Leftovers can be kept in the fridge and served cold the next day as a snack. (Cooked couscous must be refrigerated within an hour of cooking and eaten within 24 hours)
