Name: Roast chicken with couscous
Total time: 1 h 35 min
Yield: 1
Ingredients: 1.6 kg higher-welfare chicken; 1 lemon halved; 2 red onions peeled and cut into quarters; 2 carrots peeled and cut into chunks; a few sprigs fresh mint leaves picked and chopped; olive oil; 1 heaped teaspoon ground cumin; 200 g jarred roasted red peppers drained and roughly chopped; 1 teaspoon smoked paprika; 1 tablespoon ground coriander; 250 g couscous; extra virgin olive oil

Roast chicken with couscous

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Total Time:
1 hour 35 minutes

Delicious Moroccan-style couscous with sweet roasted vegetables.

Ingredients:

1.6 kg higher-welfare chicken
1 lemon halved
2 red onions peeled and cut into quarters
2 carrots peeled and cut into chunks
a few sprigs fresh mint leaves picked and chopped
1 heaped teaspoon ground cumin
200 g jarred roasted red peppers drained and roughly chopped
1 tablespoon ground coriander
250 g couscous

Instructions:

Preheat the oven to 200°C. Score the chicken legs deeply, insert lemon halves into the cavity, then rub with olive oil, salt, pepper, and cumin. Roast the chicken for 15 minutes, then reduce the heat to 180°C and add onions and carrots. Continue roasting for about an hour until golden and fully cooked. Rest the chicken and chop the vegetables. Deglaze the tray with boiling water, add peppers, paprika, coriander, and couscous. Squeeze lemon juices into the tray. Let couscous rest for 5 minutes, then fluff with mint and olive oil. Carve the chicken, serve with couscous, and enjoy!

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