Summer Couscous Stuffed Roast Chicken by @_jos_kitchen


  1. Preheat oven to 180°C.
  2. Place the couscous and crumbled stock cube in a heat-proof bowl and add boiling water. Cover and set aside for 15 minutes.
  3. Place the diced apricots, dates and cranberries in a small bowl. Cover with lime juice and red wine vinegar, and set aside.
  4. Place butter in a non-stick frypan and cook the onions for 3-4 minutes or until soft.  Remove from heat.
  5. Add the couscous and dried fruit mix to the frypan and mix together.
  6. Stir through the chopped parsley.
  7. Remove chicken from packaging, wash (including cavity) and pat dry.
  8. Carefully spoon the couscous stuffing into the chicken cavity and secure the legs with cooking string.
  9. Rub lemon infused olive oil over the chicken skin.
  10. Season the skin well with Himalayan salt with black pepper.
  11. Place chicken in a deep roasting dish and bake for approximately 1 hour 40 minutes. (Chicken cook times vary depending on the size of the chicken – cook for 20 minutes per 500g then an extra 30 minutes)
  12. Once cooked, rest chicken for 10 minutes before serving on a bed of salad leaf mix with the Summer Couscous Stuffing.

Credit: @_jos_kitchen