Harissa roast chicken with couscous stuffing

Method

1. 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. 

2. 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. 

3. 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.

4. 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.

5. Step 5

   To make the carrot salad, toss the carrot, currants, rocket and dressing in a serving bowl to combine.