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Moroccan roast chicken with apricot and pistachio couscous stuffing

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A bevvy of spices, couscous, apricots and honey combine to flavour and colour the chicken and homemade stuffing in this tasty roast recipe.

  • Serves4
  • Cook time1 hour
  • Prep time25 minutes, + 10 mins resting time
Moroccan roast chicken with apricot and pistachio couscous stuffing


  • ⅓ cup (65g) couscous
  • ¼ cup (60ml) olive oil
  • 2 spring onions, finely sliced
  • 1 clove garlic, crushed
  • ¼ cup (35g) dried apricots, finely chopped
  • 2 tbs pistachios, coarsely chopped
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped coriander
  • 1½ tbs lemon juice
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2.1kg Coles RSPCA Approved Extra Large Whole Chicken
  • Salt and pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cinnamon
  • 1 tbs honey
  • 1 red capsicum, seeded, coarsely chopped
  • 1 red onion, cut into wedges
  • 500g pumpkin, peeled, cut into wedges
  • 2 zucchini, halved lengthways, coarsely chopped
  • Flat-leaf parsley leaves, to serve

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.


  1. Step 1

    Preheat oven to 180°C. Place couscous in a small bowl. Pour over 1/3 cup (80ml) boiling water. Cover and set aside for 5 minutes to absorb. Fluff grains with a fork. Set aside to cool completely.
  2. Step 2

    Meanwhile, heat 2 tsp oil in a small frying pan. Add the spring onion and cook, stirring, for 2 mins. Add garlic and cook for 1 minute. Transfer to a large bowl. Add apricot, pistachio, mint, coriander, 1 tbs lemon juice and couscous. Add egg, season with salt and pepper and stir to combine. Using your fingers, gently separate the skin from the breast of the chicken to form two pockets. Carefully spoon the stuffing under the skin, pushing it evenly over the entire breast. Tie chicken legs with kitchen string and place in a roasting pan.

  3. Step 3

    Place remaining olive oil, lemon juice, cumin, coriander, cinnamon, and honey in a bowl. Whisk to combine. Pour half the marinade over the chicken and roast for 45 mins. Arrange the capsicum, onion, pumpkin and zucchini around the chicken. Pour over remaining marinade and toss to coat. Roast for a further 45 mins or until chicken is cooked through and vegetables are tender and caramelised. Set chicken aside for 10 minutes to rest. Divide chicken and vegetables among serving plates. Sprinkle with parsley leaves to serve.

Recipe tip

You will need unwaxed kitchen string for this recipe.