- 2 Tbsp Moroccan spice
- 2 cloves garlic, minced
- 1.5kg whole chicken
- 2 red onions, cut into wedges
- 2 lemons
- 3 carrots, cut into chunks
- 1 cup couscous
- Handful coriander leaves or parsley, finely chopped
- Preheat the oven to 180°C.
- Combine the Moroccan spice with 2 tbsp olive oil and stir through the garlic. Put 1 tbsp of the spice marinade into a large bowl and set aside.
- Pat the chicken dry with paper towels and rub the remaining spice marinade all over, including in the cavity. Prick the outside of one lemon with a fork and insert into the cavity. Tie the legs together if desired, the season with salt and pepper and place into a roasting dish.
- In the large bowl with the spice mix, add the red onion and carrots. Cut the remaining lemon into wedges, add to the vegetables and toss together with some salt and pepper. Scatter the vegetables around the chicken, and pour 1 cup of water into the dish.
- Place the roasting dish in the oven and cook for 80 minutes or until the vegetables are tender and the chicken is cooked through. Once cooked, allow the chicken to rest for 10 minutes before carving.
- While the chicken is roasting, put the couscous in a heat-proof bowl, season with salt and pour 1½ cups boiling water and a drizzle of oil over the top. Cover and leave for 10 minutes. Fluff the couscous with a fork, add the chopped herbs then serve alongside the roasted chicken and vegetables.
Soak the couscous in chicken stock instead of boiling water for more aroma.
Add freshly chopped coriander and dollops of extra yoghurt alongside to serve.