Roast Chicken with Pearl Couscous Salad

Serves  4
Preparation   15
Cooking   50
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1 Lilydale Free Range Marinated Chicken with Apple and Fennel Stuffing 

1 tablespoon olive oil

2 cups pearl couscous

1/2 red onion, finely sliced

¼ cup red wine vinegar

1 teaspoon harissa

1 teaspoon maple syrup

1 tablespoon olive oil

¼ cup sultanas

½ cup parsley and dill leaves

¼ cup toasted slivered almonds

¼ cup Persian feta


  1. Place chicken in a roasting tray and use kitchen string to tie legs together. Drizzle with a little olive oil and roast at 200C for 45-50 minutes or until cooked through and deeply golden.

  2. Bring a medium saucepan of water to the boil. Cook pearl couscous for 10 minutes, and drain.

  3. Slice onions and toss with vinegar, harissa, salt, pepper. Leave for 5 minutes. Toss with maple syrup and oil, and toss through the couscous.

  4. Add sultanas, parsley and almonds and top with feta.

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