- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
We made this harissa roast chicken with couscous stuffing in the MasterChef Roaster. It’s part of the MasterChef Cookware range from Coles.
- Serves6
- Cook time2 hour 10 minutes
- Prep time20 minutes, + 5 mins standing & 15 mins resting time
Ingredients
- 30g butter
- 1/2 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 cup (250ml) salt-reduced chicken stock
- 1 cup (200g) couscous
- 1/4 cup (40g) dried currants
- 1/4 cup chopped coriander
- 2.5kg Coles RSPCA Approved Whole Chicken
- 1 tbs harissa paste
- 1 tbs olive oil
Carrot salad
- 4 carrots, peeled, cut into matchsticks
- 1/4 cup (40g) dried currants
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (60ml) honey-mustard dressing
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place a wire rack over a roasting pan. Melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the garlic and cumin and cook, stirring, for 30 secs or until aromatic. Add stock and bring to the boil.
Step 2
Place couscous in a heatproof bowl. Stir in onion mixture. Cover and set aside for 5 mins or until liquid is absorbed. Use a fork to separate grains. Add currants and coriander and toss to combine.
Step 3
Pat chicken dry with paper towel. Spoon the couscous mixture into the cavity, reserving any extra mixture. Use kitchen string to tie legs together. Place on the rack.
Step 4
Combine the harissa and oil in a bowl. Brush all over the chicken. Roast for 20 mins. Reduce oven to 180°C and roast for a further 1 hour 40 mins or until juices run clear when the thickest part of thighs are pierced with a skewer. Transfer to a serving platter. Cover with foil and set aside for 15 mins to rest.
Step 5
To make the carrot salad, toss the carrot, currants, rocket and dressing in a serving bowl to combine.
Serve with lemon wedges
Recipe tip
COOK. STORE. SAVE.
Smart swap: Already have dried apricots or dates in the pantry? Either work well as a sweet substitute for the currants in this recipe. Just make sure to coarsely chop them before adding to the couscous mixture.
Ingredient tip: You can substitute harissa paste for harissa seasoning.
Harissa roast chicken with couscous stuffing
- Serves6
- Cook time2 hour 10 minutes
- Prep time20 minutes, + 5 mins standing & 15 mins resting time
Ingredients
- 30g butter
- 1/2 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 cup (250ml) salt-reduced chicken stock
- 1 cup (200g) couscous
- 1/4 cup (40g) dried currants
- 1/4 cup chopped coriander
- 2.5kg Coles RSPCA Approved Whole Chicken
- 1 tbs harissa paste
- 1 tbs olive oil
Carrot salad
- 4 carrots, peeled, cut into matchsticks
- 1/4 cup (40g) dried currants
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (60ml) honey-mustard dressing
Description
We made this harissa roast chicken with couscous stuffing in the MasterChef Roaster. It’s part of the MasterChef Cookware range from Coles.
Method
Step 1
Preheat oven to 200°C. Place a wire rack over a roasting pan. Melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the garlic and cumin and cook, stirring, for 30 secs or until aromatic. Add stock and bring to the boil.
Step 2
Place couscous in a heatproof bowl. Stir in onion mixture. Cover and set aside for 5 mins or until liquid is absorbed. Use a fork to separate grains. Add currants and coriander and toss to combine.
Step 3
Pat chicken dry with paper towel. Spoon the couscous mixture into the cavity, reserving any extra mixture. Use kitchen string to tie legs together. Place on the rack.
Step 4
Combine the harissa and oil in a bowl. Brush all over the chicken. Roast for 20 mins. Reduce oven to 180°C and roast for a further 1 hour 40 mins or until juices run clear when the thickest part of thighs are pierced with a skewer. Transfer to a serving platter. Cover with foil and set aside for 15 mins to rest.
Step 5
To make the carrot salad, toss the carrot, currants, rocket and dressing in a serving bowl to combine.
Serve with lemon wedges