We made this harissa roast chicken with couscous stuffing in the MasterChef Roaster. It’s part of the MasterChef Cookware range from Coles.
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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.
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.
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.
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.
To make the carrot salad, toss the carrot, currants, rocket and dressing in a serving bowl to combine.
Serve with lemon wedges
COOK. STORE. SAVE.
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.