Why not try something new for the New Year?  Here is a healthy meal using savory Moroccan spices to kick up your dinner on a cold January day.

preparation 10 minutes

cooking 50 minutes

Serves 4


2 1/4 pounds chicken drumsticks and thighs (8 total)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

3 tablespoons olive oil

salt and  pepper to taste

2 pounds beets, peeled and cut into 1/2-inch wedges

1 cup couscous

3/4 cup plain yogurt

1 tablespoon fresh lime juice, plus wedges for serving

1 tablespoon chopped fresh cilantro


  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.