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Blackberry Glazed Drumsticks with Couscous & Roasted Brussels Sprouts.

  • ½ (6 oz) pkg
  • 1 lb
    Brussels sprouts
  • ¾ lb
    chicken drumsticks
  • 8 fl oz
    chicken or vegetable broth
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    whole wheat couscous
    black pepper
    brown sugar
    butter, unsalted
    Dijon mustard
    extra virgin olive oil
    white wine vinegar
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    ½ (6 oz) pkg blackberries
    1 lb Brussels sprouts
    ½ small bunch Italian (flat-leaf) parsley
  • 3
    Combine blackberries, water, vinegar, and sugar in a small saucepan. Bring to a simmer over medium heat, mashing berries occasionally with a spoon, until liquid begins to thicken and berries break down, 5-8 minutes.
    2 tbsp water
    1 tbsp white wine vinegar
    2 tsp brown sugar
  • 4
    Meanwhile, pat chicken drumsticks dry with a paper towel and place on a large baking sheet pan; season with salt and pepper.
    ¾ lb chicken drumsticks
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Add butter and mustard to the saucepan; stir to combine until butter has melted. Transfer half the glaze to a small bowl and set aside.
    1 tbsp butter, unsalted
    ½ tsp Dijon mustard
  • 6
    Coat all sides of the drumsticks with the remaining glaze. Place in the oven and roast, flipping once, until the chicken is cooked through, 20-25 minutes.
  • 7
    Trim and halve Brussels sprouts; place in a large bowl.
  • 8
    Add oil, salt, and pepper to the bowl with the sprouts. Toss to combine and spread out in a single layer on the sheet pan with the chicken. Return to oven and roast until the sprouts are tender and chicken is cooked through, 15 minutes more.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ⅛ tsp black pepper
  • 9
    Meanwhile, rinse and wipe out the small saucepan with a clean towel. Return to medium-high heat.
  • 10
    Add broth and bring to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes, then fluff with a fork.
    8 fl oz (1 cup) chicken or vegetable broth
    ½ cup whole wheat couscous
  • 11
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 12
    Add half of the parsley to the pan with the couscous and stir to combine.
  • 13
    To serve, divide couscous, Brussels sprouts, and chicken between plates. Pour reserved glaze over the chicken. Garnish with remaining parsley and enjoy!