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Moroccan Style Chicken Drumsticks with Mint Couscous

  • Prep Time
    20 MINS
  • Cook Time
    35 MINS
  • KCals 413
  • Carbs 19G
6 Servings


  • 12 skinless chicken drumsticks

For the marinade:

  • 100 g fat-free yoghurt
  • 4 tbsp harissa paste
  • 2 cloves of garlic peeled and crushed
  • 2 tbsp fresh lemon juice
  • salt and black pepper to taste

For the couscous:

  • 300 g wholewheat couscous
  • 450 ml boiling water
  • 2 tbsp fresh lemon juice
  • 2 tsp balsamic vinegar
  • 15 g fresh mint roughly chopped
  • 125 g pomegranate seeds


  1. Place all of the marinade ingredients in a small bowl and mix well.

  2. Make 3 diagonal cuts on each chicken drumstick and place in a single layer in a medium ovenproof dish.

  3. Spoon the marinade over the drumsticks, turning them to coat all over. Cover and place in the fridge for 30 minutes. Turn the oven on to preheat at 190°C, halfway through the marinating time.

  4. Uncover the drumsticks and place in the preheated oven for 35-45 minutes, or until the juices run clear and there is no sign of pinkness.

  5. While the drumsticks are cooking, make the couscous: place the couscous in a medium bowl and pour on 450ml of boiling water.

  6. Stir and then cover with cling film. Leave to soak for 10 minutes until all the water has been soaked up. Use a fork to separate the grains.

  7. Stir in the lemon juice, balsamic vinegar, mint and pomegranate seeds. Season to taste with salt and black pepper.

  8. Place two drumsticks on each plate and place a portion of couscous next to them. Serve with a mixed salad or accompaniment of your choice.