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Moroccan Roast Chicken with Giant Couscous

This is a lovely alternative to a Sunday Roast and what makes it even better is that everything is cooked in one pan. Not only does this make it such an easy family meal, but the flavour of the couscous is incredible. The couscous is added to the chicken juices for the last 12 minutes of cooking. If for some reason your juices have dried up, then add a little hot water, stir and add the grain. Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 4 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS

1 medium chicken 3 peppers chopped (I used different colours) 1 red onion cut into wedges 5 cloves garlic whole 150g dried giant couscous 2 large handfuls of spinach 2 tablespoons pomegranate seeds 1 tablespoon pomegranate molasses or balsamic vinegar (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Spices 1 teaspoon ras el hanout 1 teaspoon cumin 1 teaspoon smoked paprika 1 tablespoon olive oil ⠀⠀⠀

⠀⠀⠀⠀⠀⠀ METHOD

Place the onions, peppers and garlic into a large roasting tray. Sit the chicken on top. Mix the spices with the olive oil and coat the chicken. Season generously. Drizzle the veg with a little more oil and make sure they are seasoned too. Roast at 210 degrees for 40 minutes. Remove from the oven and cover with foil. Place back in the oven and cook for another 40 minutes. Remove again and now stir in the couscous to the juices in the pan. Put the foil back on and roast for 12 minutes until the couscous is cooked. Remove from the oven, stir in the spinach, sprinkle with pomegranate and drizzle with the molasses 😋

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