Roast Chicken with Pearl Couscous Salad
Ingredients
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
Method
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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.
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Bring a medium saucepan of water to the boil. Cook pearl couscous for 10 minutes, and drain.
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Slice onions and toss with vinegar, harissa, salt, pepper. Leave for 5 minutes. Toss with maple syrup and oil, and toss through the couscous.
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Add sultanas, parsley and almonds and top with feta.
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