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Roasted Chicken and Beets With Couscous and Yogurt Sauce

Roasted Chicken and Beets With Couscous and Yogurt Sauce
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes.
  2. Meanwhile, cook the couscous according to the package directions.
  3. In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.
By January, 2013

Nutritional Information

  • Per Serving
  • Calories 612
  • Fat 23g
  • Sat Fat 5g
  • Cholesterol 131mg
  • Sodium 638mg
  • Protein 48g
  • Carbohydrate 53g
  • Sugar 14g
  • Fiber 7g
  • Iron 4mg
  • Calcium 139mg
What does this mean? See Nutrition 101 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.